{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Li S"],"funding":["Natural Science Foundation of Qinghai"],"pagination":["1640-1649"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9297797"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["8(4)"],"pubmed_abstract":["<h4>Background</h4>Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.<h4>Methods</h4>Label-free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post-mortem storage (0, 3, and 7 days) at 3 ± 1°C.<h4>Results</h4>The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post-mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, A"],"journal":["Veterinary medicine and science"],"pubmed_title":["Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry."],"pmcid":["PMC9297797"],"funding_grant_id":["2020‐ZJ‐961Q"],"pubmed_authors":["Li S","Liu S"],"additional_accession":[]},"is_claimable":false,"name":"Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.","description":"<h4>Background</h4>Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.<h4>Methods</h4>Label-free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post-mortem storage (0, 3, and 7 days) at 3 ± 1°C.<h4>Results</h4>The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post-mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, A","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jul","modification":"2026-05-09T03:15:58.622Z","creation":"2025-02-19T01:10:26.955Z"},"accession":"S-EPMC9297797","cross_references":{"pubmed":["35441809"],"doi":["10.1002/vms3.801"]}}