Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle von Picard, Brigitte, Gagaoua, Mohammed, Micol, Didier, Cassar-Malek, Isabelle, Hocquette, Jean-François, Terlouw, Claudia E. M

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Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies von Gagaoua, Mohammed, Terlouw, E.M. Claudia, Mullen, Anne Maria, Franco, Daniel, Warner, Robyn D., Lorenzo, José M., Purslow, Peter P., Gerrard, David, Hopkins, David L., Troy, Declan, Picard, Brigitte

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The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls von Gagaoua, Mohammed, Terlouw, E.M. Claudia, Picard, Brigitte

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Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal von Gagaoua, Mohammed, Claudia Terlouw, E.M., Boudjellal, Abdelghani, Picard, Brigitte

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Towards the use of on-farm slaughterhouse von Astruc, Thierry, Terlouw, E.M. Claudia

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Proteomic biomarkers of beef colour von Gagaoua, Mohammed, Hughes, Joanne, Terlouw, E.M. Claudia, Warner, Robyn D., Purslow, Peter P., Lorenzo, José M., Picard, Brigitte

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Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue? von Delosière, Mylène, Durand, Denis, Bourguet, Cécile, Terlouw, E.M. Claudia

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Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways von Gagaoua, Mohammed, Warner, Robyn D., Purslow, Peter, Ramanathan, Ranjith, Mullen, Anne Maria, López-Pedrouso, Maria, Franco, Daniel, Lorenzo, José M., Tomasevic, Igor, Picard, Brigitte, Troy, Declan, Terlouw, E.M. Claudia

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Slaughter of cattle without stunning: Questions related to pain, stress and endorphins von Terlouw, E.M. Claudia, Paulmier, Valérie, Andanson, Stéphane, Picgirard, Laurent, Aleyrangues, Xavier, Durand, Denis

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Origins of movements following stunning and during bleeding in cattle von Claudia Terlouw, E.M., Bourguet, Cécile, Deiss, Véronique, Mallet, Christophe

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Stunning of pigs with different gas mixtures: Behavioural and physiological reactions von Terlouw, E.M. Claudia, Deiss, Véronique, Astruc, Thierry

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Effects of horn status on behaviour in fattening cattle in the field and during reactivity tests von Reiche, Anna-Maria, Dohme-Meier, Frigga, Claudia Terlouw, E.M.

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Grazing intensity and associated frequency of human contact, and horn status, influence activity on pasture, physiological pre-slaughter reactions and meat quality in beef heifers von Reiche, Anna-Maria, Silacci, Paolo, Dohme-Meier, Frigga, Terlouw, E.M. Claudia

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Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomark... von Gagaoua, Mohammed, Terlouw, E. M. Claudia, Micol, Didier, Boudjellal, Abdelghani, Hocquette, Jean-François, Picard, Brigitte

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Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys von Terlouw, E M Claudia, Picard, Brigitte, Deiss, Véronique, Berri, Cécile, Hocquette, Jean-François, Lebret, Bénédicte, Lefèvre, Florence, Hamill, Ruth, Gagaoua, Mohammed

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Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures von Gagaoua, Mohammed, Micol, Didier, Picard, Brigitte, Terlouw, Claudia E.M., Moloney, Aidan P., Juin, Hervé, Meteau, Karine, Scollan, Nigel, Richardson, Ian, Hocquette, Jean-François

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Behavioural and physiological reactions of cattle in a commercial abattoir: Relationships with organisational aspects of the abattoir and animal characteristics von Bourguet, Cécile, Deiss, Véronique, Tannugi, Carole Cohen, Terlouw, E.M. Claudia

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Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is Minimal von Terlouw, E M Claudia, Deiss, Véronique, Astruc, Thierry

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Stress at Slaughter: A Key Factor in the Determination of Meat Quality? von Terlouw, Claudia, Gagaoua, Mohammed

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Consciousness in farm animals and the ‘how’ and ‘why’ of slaughter techniques von Terlouw, EM Claudia, Le Neindre, Pierre

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