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Related Concept Videos

Proteomics01:33

Proteomics

A proteome is the entire set of proteins that a cell type produces. We can study proteomes using the knowledge of genomes because genes code for mRNAs, and the mRNAs encode proteins. Although mRNA analysis is a step in the right direction, not all mRNAs are translated into proteins.
Proteomics is the study of proteomes' function. It involves the large-scale systematic study of the proteome to denote the protein complement expressed by a genome. Scientist Mark Wilkins coined the term proteomics...

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Related Experiment Video

Updated: Jun 23, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Functional proteomic analysis predicts beef tenderness and the tenderness differential.

Isain Zapata1, Henry N Zerby, Macdonald Wick

  • 1Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, USA.

Journal of Agricultural and Food Chemistry
|May 20, 2009
PubMed
Summary

Understanding meat tenderness is crucial for quality. This study used proteomics to identify proteins linked to tenderness in beef, revealing insights into structural, metabolic, and developmental functions influencing this key trait.

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Last Updated: Jun 23, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

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Published on: July 12, 2024

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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Area of Science:

  • Food Science
  • Proteomics
  • Animal Science

Background:

  • Inconsistent meat tenderness significantly impacts consumer satisfaction and economic value.
  • Understanding the molecular mechanisms underlying meat tenderness is essential for improving meat quality.

Purpose of the Study:

  • To identify specific proteins within the myofibrillar muscle fraction associated with meat tenderness.
  • To elucidate the cellular pathways involved in controlling beef tenderness using functional proteomics.

Main Methods:

  • Analysis of the Longissimus dorsi myofibrillar muscle fraction from Angus cross steers using SDS-PAGE.
  • Linear regression analysis correlating electrophoretic bands with Warner-Bratzler shear force values.
  • Nano-LC-MS/MS sequencing of significant protein bands to identify specific proteins and peptides.

Main Results:

  • Six electrophoretic bands showed a significant correlation with meat tenderness.
  • Proteins identified in these bands are involved in diverse cellular functions, including structural integrity, metabolism, and development.
  • These findings link specific proteins to the complex trait of meat tenderness.

Conclusions:

  • Functional proteomics can identify key proteins influencing meat tenderness.
  • The identified proteins offer potential targets for strategies aimed at enhancing beef quality.
  • This research contributes to a comprehensive understanding of the mechanisms governing meat tenderness.