Mato Montero, AriadnaRodríguez Vázquez, RaquelLópez-Pedrouso, MaríaBravo López, Susana BelénFranco Ruiz, DanielZapata Babío, José Carlos2020-04-122020-04-122019Mato, A., Rodríguez-Vázquez, R., López-Pedrouso, M. et al. The first evidence of global meat phosphoproteome changes in response to pre-slaughter stress. BMC Genomics 20, 590 (2019). https://doi.org/10.1186/s12864-019-5943-3http://hdl.handle.net/10347/21310Pre-slaughter stress (PSS) impairs animal welfare and meat quality. Dark, firm and dry (DFD) are terms used to designate poor quality meats induced by PSS. Protein phosphorylation can be a potentially significant mechanism to explain rapid and multiple physiological and biochemical changes linked to PSS-dependent muscle-to-meat conversion. However, the role of reversible phosphorylation in the response to PSS is still little known. In this study, we report a comparative phosphoproteomic analysis of DFD and normal meats at 24 h post-mortem from the longissimus thoracis (LT) bovine muscle of male calves of the Rubia Gallega breed. For this purpose, two-dimensional gel electrophoresis (2-DE), in-gel multiplex identification of phosphoproteins with PRO-Q Diamond phosphoprotein-specific stain, tandem (MALDI-TOF/TOF) mass spectrometry (MS), novel quantitative phosphoproteomic statistics and bioinformatic tools were usedeng© The Author(s). 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise statedhttps://creativecommons.org/licenses/by/4.0/Bos taurusDFD meatMeat phosphoproteomeBeef qualityMeat tendernessPre-slaughter stress biomarkersPost-mortem metabolismjournal article10.1186/s12864-019-5943-31471-2164open access