Journal article

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Mohammed Gagaoua, M Claudia Terlouw, Anne Maria Mullen, Daniel Franco, Robyn D Warner, Jose M Lorenzo, Peter P Purslow, David Gerrard, David L Hopkins, Declan Troy, Brigitte Picard

Meat Science | ELSEVIER SCI LTD | Published : 2021


Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including beef tenderness. One such approach is the application of high-throughput protein analytical platforms in the identification of meat quality biomarkers. To broaden our understanding about the biological mechanisms underpinning meat tenderization across a large number of studies, an integromics study was performed to review the current status of protein biomarker discovery targeting beef tenderness. This meta-analysis is the first to gather and propose a comprehensive list of 124 putative protein biomarkers derived from 28 independent p..

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University of Melbourne Researchers


Awarded by Marie Sklodowska-Curie grant

Awarded by Meat Technology Ireland (MTI)

Funding Acknowledgements

Dr. Mohammed Gagaoua is a Marie Sklodowska-Curie Career-FIT Fellow under the number MF20180029. He is grateful to the funding received from the Marie Sklodowska-Curie grant agreement No. 713654 and the support of Meat Technology Ireland (MTI) a co-funded Industry/Enterprise Ireland project (TC 2016 002). He further conveys special thanks to Mr. Peter Mooney from Innovation@Dawn at Dawn Meats Group for his great support and collaboration, and acknowledges Daniel Ekhlas, Teagasc Food Research Centre Ashtown, for his help in drawing the schematic views of the sarcomere and energy metabolic pathways.