biostudies-literatureLi SNatural Science Foundation of Qinghai1640-1649https://www.ebi.ac.uk/biostudies/studies/S-EPMC9297797biostudies-literatureUnknown8(4)<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, AVeterinary medicine and scienceEstimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.PMC92977972020‐ZJ‐961QLi SLiu SfalseEstimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.<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, A2022-01-01T00:00:00Z2022 Jul2026-05-09T03:15:58.622Z2025-02-19T01:10:26.955ZS-EPMC92977973544180910.1002/vms3.801