Brigitte Picard

TL;DR: Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.

TL;DR: Questions about myostatin-mediated regulation of the anabolic and catabolic signaling pathways in skeletal muscle are highlighted to highlight outstanding questions about the underlying mechanisms only partially understood.

TL;DR: Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energetic metabolic activity, and dry matter content was the principal muscle characteristic related to flavour.

TL;DR: Peptide mass fingerprint results indicate that these isoforms are partly generated by alternative splicing in bovine muscle which may lead to progress in understanding the mechanisms controlling postmortem muscle metabolism and meat quality.

TL;DR: The study of proteomics in skeletal muscles allows generating large amounts of scientific knowledge that helps to improve the understanding of myogenesis and muscle growth and to control better meat quality.