Myofibrillar Fragmentation Index Research Articles

Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.

This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner-Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T21, and myofibrillar fragmentation index, while the ultrasound-assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound-assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α-helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound-assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water-holding capacity and tenderness of the pork. PRACTICAL APPLICATION: This study showed that ultrasound-assisted L-lysine (Lys) treatment could enhance the water-holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound-assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large-sized ultrasound equipment for conducting small-scale and pilot experiments is crucial for future research.

Effect of different cooking conditions on the quality characteristics of chicken claws

AbstractChicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor.

Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris

AbstractThe objective of this study was to investigate the effect of verjuice on beef M. biceps femoris (BF). BF blocks were marinated with 30%, 70%, and 100% verjuice solutions containing 2% NaCl, for different marination times (12, 24, 48, and 72 h). Verjuice marination reduced the pH values of BF samples from 6.77 in control sample to 3.66 in 100% of verjuice for 72 h. The decreased values of water holding capacity (from 54.06% to 47.46%) with increasing verjuice concentration (from 30% to 100% for 72 h) confirmed the drop of proteins isoelectric point of the muscle due to salt presence preventing fibers swelling. Less cookout was observed with increasing acid concentration. Marination time had no significant effect on L* and a* coordinates of uncooked samples while acidification made the samples lighter and less red. Enzymatic proteolysis of myosin and troponin‐T concomitant with increase in myofibrillar fragmentation index contributed to the decrease of shear force in a way dependent on verjuice concentration and marination time. Sensory panelists gave the highest score to cooked samples marinated with 70% verjuice solution.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (Tmax1 and Tmax2) decreased by 2 % and 11.6 % depending on fish age. Tmax1 and Tmax2 values in the same groups were raised 71 % at 11 months' fish and this increase was 58 % at 23 months’ fish. An age-related reduction by 66.6 % and 31.25 % was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6 % connected with age.The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality.

Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.

This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1 : 1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index (ESI) and emulsification activity index (EAI) compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index (MFI) were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that previously hydrolyzed with enzymes were proven to also increase the nucleotide compounds, indicated by higher AMP and IMP in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes

The aim of this study is evaluating the protein degradation capacity of specific spoilage organisms (SSOs) Pseudomonas psychrophila and Shewanella putrefaciens in fish flesh during chilled storage and revealing the underlying genes by whole-genome sequencing (WGS). Biochemical and physical tests were performed on fish flesh inoculated with P. psychrophila and S. putrefaciens individually, including textural properties, myofibrillar fragmentation index, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, free amino acid composition, total volatile basic nitrogen (TVB-N), trichloroacetic acid (TCA) soluble peptides, and muscle microstructure. Results showed that P. psychrophila and S. putrefaciens exhibited a strong capacity for decomposing the fish protein, and the deterioration of fish flesh texture was primarily attributed to P. psychrophila. The genes from SSOs associated with the production of proteases were identified by whole genome sequencing and serine protease may be the primary enzyme secreted by SSOs involved in the degradation of fish protein. Therefore, the present study has shed light on the mechanisms of protein degradation induced by SSOs, thereby offering valuable insights for the development of effective quality control strategies.

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis.

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L*, or CIE a* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

Phosphofructokinase mainly affects glycolysis and influences meat quality in postmortem meat

The aim of this study was to evaluate the comparative effects of hexokinase (HK), phosphofructokinase (PFK) and pyruvate kinase (PK) on glycolysis in postmortem meat. Three specific inhibitors were respectively added to postmortem lamb to produce a HK inhibition (HKI) group, a PFK inhibition (PFKI) group and a PK inhibition (PKI) group. Meat samples that assigned to these three groups and a control (CON) group were stored at 4 °C for 5 d. The results indicated that the activity of HK, PFK and PK were effectively restrained during storage. PFK activity was significantly correlated with lactate content (P < 0.05), but HK and PK activity showed a weak relationship with lactate content (P > 0.05). The myofibrillar fragmentation index of the PFKI and PKI groups were significantly lower than that of the CON and HKI groups (P < 0.05). The degradation levels of troponin T and desmin were the smallest in the PFKI group. The result of the myoglobin spectrum at 540 nm and 580 nm showed a decreasing level of oxymyoglobin after HK, PFK and PK inhibition. In conclusion, PFK showed a more dominant effect on glycolysis than HK and PK in postmortem muscle, which may provide a targeted strategy for meat quality regulation through glycolysis.

Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics

This study investigated the impact of magnetic nanoparticles (MNPs) -assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) on the structural integrity of myofibrillar proteins and alterations in protein profiles in salmon fillets. The NNMT showed the lowest myofibrillar fragmentation index (MFI) value (2.73 ± 0.31) among the four freezing-thawing groups. The myofibrillar structure exhibited the highest level of integrity, while the myofibrillar proteins demonstrated minimal aggregation and displayed the most stable secondary and tertiary structures in response to NNMT treatment. Compared with the other three treatments, NNMT exhibited a high abundance of ionic and hydrogen bonds, resulting in stronger interactions between the proteins and water molecules. The label-free proteomics analysis revealed that different freezing-thawing methods primarily affected the cytoskeletal proteins, with collagen and myosin being down-regulated due to degradation caused by cold stress and recrystallization. Additionally, NNMT demonstrated a superior capability in stabilizing salmon cytoskeletal proteins.

Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?

This study explored the effects of l–arginine, l–lysine, and NaCl alone and in combination on the tenderness of porcine meat. Arg, Lys, and NaCl alone improved the tenderness, decreased the cooking loss, and increased the myofibrillar fragmentation index (MFI) of porcine meat; Both Arg and Lys cooperated with NaCl to better achieve this effect. Furthermore, Arg/Lys collaborated with NaCl to increase muscle fiber swelling and moisture content of the meat and promoted the extraction of main myofibrillar proteins. FT–IR revealed that Arg, Lys, or NaCl alone or in combination caused changes in protein–water interactions. Western blotting revealed varying degrees of meat protein degradation in all cases, but the results did not well coincide with those of shear force and the MFI. Therefore, the weakening of intermolecular forces between myofibrillar proteins was considered the main reason for meat tenderization under the present study conditions.

Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat

This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively. Warner-Bratzler Shear Force (WBSF), cooking loss, cooking yield, color, water activity (aw), total water content (TWC), total collagen content (TCC), heat soluble collagen (HSC), myofibrillar fragmentation index (MFI), and sensory evaluation were measured. The collagen solubilization results showed that temperature and time interacted (P ≤ 0.05), reducing the toughness of the muscles. The tenderization achieved through sous vide cooking was mainly attributed to the thermal denaturation of proteins at the typically lower temperatures and extended time used, weakening of connective tissue through collagen solubilization, and water retention. More cooking loss (P ≤ 0.05) was observed at high temperature treatment of 95 °C-45 M. Meat color, TWC, MFI, and overall acceptability exhibited differences among treatments (P ≤ 0.05). An extended heat interval at lower temperatures caused initial denaturation of myofibrillar proteins, then solubilization of connective tissue proteins. Cooking treatment 55 °C-8H (P ≤ 0.05) reduced the WBSF in both muscles; however, the ST appeared more tender than BF.

Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky

The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium content. Ultrasonic treatment resulted in sharp reduction in shear force. KCl substitution together with ultrasonic treatment caused the highest yield, a* value and water content, and the water activity of all groups were below 0.85. Only the direct reduction of NaCl had negative effects on the sensory quality. KCl substitution combined with ultrasonic treatment was the most suitable for producing low-sodium beef jerkies with high quality, possibly because the mixed salt had equal total salt content to control. Meanwhile, the cavitation and mechanical effects of ultrasound may unfold protein structure, increase myofibrillar fragmentation index and break the muscle fiber, thus improving the quality of beef jerky.

Assessment of lamb meat quality in two cooking methods: Water bath versus oven cooking

This study investigated the influence of the cooking methods on lamb meat quality traits. Water bath (WB) vs. oven cooking (OC) was compared using commercial cuts known as T-bone and Leg steak (n = 20/treatment), sampled from feedlot-finished Corriedale lambs. All meat samples were analyzed for muscle area (MA) or cut size, final pH, color (L*, a*, b*), water-holding capacity (WHC), shear force (SF), cooking losses (evaporation (EL) and dripping (DL)), intramuscular lipid content (ILC), and myofibrillar fragmentation index (MFI). The associations between meat quality variables and cooking methods were studied by correlations, principal components (PCs), as well as factor analysis. There was no interaction between the cooking methods and the cuts (p > 0.05). Variables MFI and WHC were similar (p > 0.05); however, MA, L* , a* , pH, and SF were higher in Leg steak, whereas b* and ILC were higher in the T-bone cut (p < 0.05). Cooking loss variables (EL and DL) differed (p < 0.01) according to the cooking method. The multivariate approach showed that the first two PCs (PC1 and PC2) explained about 44% of the variability in lamb meat. Variables related to cut size (MA), tenderness (SF and MFI), and chemical composition (ILC) defined PC1 (24%), while variables EL and DL contributed to define PC2 (20%). The sum of EL and DL (total cooking losses – CL) was lower in the WB method for both cuts studied. Besides, EL was greater in OC, while DL was greater in WB, which may affect water loss and juiciness of lamb meat. Leg steak had higher MA, but lower ILC, and showed higher SF regardless of the cooking method used.

Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes

Impact of traditional halal meat production without stunning (NST) and commercial slaughter with electrical stunning (ST) of 100 slow-growing broiler chicken on blood plasma and different biochemical, enzymatic, hormonal, meat quality, and proteomic changes was evaluated. The results revealed lower (P < 0.05) postmortem pH values and higher redness (a*) scores for ST samples relative to NST group. Myofibrillar fragmentation index and bleeding efficiency (%) were lower (P < 0.05) in ST compared to NST samples. The ST group had higher (P < 0.05) creatinine, total protein, alanine aminotransferase (ALT), and triiodothyronine (T3) than NST group, however, no difference (P > 0.05) in blood glucose, lactate dehydrogenase (LDH), creatine kinase (CK), thyroxine (T4), cortisol, and aspartate aminotransferase (AST) was observed relative to NST samples. The 2-dimensional gel electrophoresis (2-DE) coupled to MALDI-TOF MS of meat samples has identified 14 differentially abundant proteins between 2 groups. Proteins demonstrating positive correlation with stress namely adenylate kinase isoenzyme-1, Rho guanine nucleotide exchange factor (NST), and apolipoprotein A-I (ST) were overabundant. From the current study, it is concluded that electrical stunning of broilers prior to slaughter or traditional halal slaughter without stunning does not adversely affect the meat quality.

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (p &lt; 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p &lt; 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p &lt; 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required.

A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil

Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (p &lt; 0.05) during aging (0.41 to 0.28), with buffalo meat having (p &lt; 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (p &lt; 0.05) in buffalo meat. Soluble collagen content increased (p &lt; 0.05) during aging, with lower (p &lt; 0.05) values in buffalo meat. Buffalo meat had (p &lt; 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products.

Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

ABSTRACT In this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissue microstructure, thiobaric acid active substances (TBARS), myofibrillar fragmentation index (MFI), protein secondary structure and myofibrillar protein (MP) oxidation of frozen chicken feet were investigated. The results demonstrated that UAT improved the sample tenderness with a minimum shear force of 775.67 ± 63.30 g. The WHC of the UAT sample also presented a high level; the thawing and cooking losses reached 4.20 ± 0.33% and 3.23 ± 0.35%, respectively. Although the LTAT sample presented a lower loss in the thaw (2.72 ± 0.23%) and a high α-helix content (30.54 ± 1.69%), it showed a significantly higher TBARS value (0.62 mg MDA/kg) (P < .05). On the other hand, it was observed a significant inhibition of fat oxidation in the FWT sample (0.19 ± 0.01 mg MDA/kg) (P < .05). However, the SDS-PAGE diagram showed that the MPs in this sample exhibited a significant degradation. Furthermore, the MT process could lead to partial overcooking of the chicken feet, resulting in poor physicochemical properties. Overall, the results indicate that the UAT method could be the most recommended process to thaw chicken feet, providing optimal tenderness with more intact microstructure and less MP degradation. This study provides relevant evidence, for consumers and industrial practice, regarding thawing methods that can be applied to frozen chicken feet

High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers

Considering the remarkable implications exerted by the occurrence of wooden breast (WB) abnormality on meat tenderness and marketability, the poultry processing industry demands the implementation of postmortem procedures that can improve the textural traits of chicken breasts affected by this defect. Within this scenario, this study aimed at exploring the effectiveness of high-intensity ultrasonication (HIU) in attenuating the toughness of WB fillets and evaluating its effects on the main technological properties and quality characteristics of chicken breast meat. Overall outcomes showed that HIU significantly reduced (P&amp;lt;0.01) the compression forces of both unaffected and WB raw meat without negatively affecting the main meat quality traits and technological properties, such as color and water holding capacity. The significant (P&amp;lt;0.05) increase in myofibrillar fragmentation index (MFI) observed in unaffected fillets might hint at an alteration of myofibril integrity following the mechanical action of ultrasonic waves. However, despite the effectiveness of HIUin improving the textural traits of raw WB meat, overall outcomes obtained through western blot and MFI analyses suggested that HIU did not remarkably alter the microstructure of myopathic muscles. The myodegenerative lesions typically occurring in WB muscles may have partially disguised the mechanical effects of ultrasonic waves on muscle cells’ structures, making the elucidation of the mechanisms that lead to the softening of WB meat particularly complex.

A Study on the Myofibrillar Fragmentation Index, Total Pigment, and Total Collagen of Broiler Meat under Different Packaging and Various Frozen Storage Conditions

A Study on the Myofibrillar Fragmentation Index, Total Pigment, and Total Collagen of Broiler Meat under Different Packaging and Various Frozen Storage Conditions

In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products

This study investigated the effect of hazelnut skin by-products supplementation on lamb myofibrillar proteome changes during post-mortem storage (0, 4, and 7 days). Gel-based proteomics and bioinformatics approaches were applied to reveal the underlying biochemical pathways and their importance in lamb meat texture development. Twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments: control (C) for lambs fed with maize-barley diet, and hazelnut skin (H) for lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet (150 g/kg DM basis). A greater myofibrillar fragmentation index (MFI) was found in meat from the C group at day 0 of storage (91.33 vs 98.38 in H and C groups, respectively). Conversely, starting from 4 days of storage, higher MFI values were observed in meat from lambs fed hazelnut skin (113.74 and 116.1 vs 99.28 and 107.26 in H and C groups at 4 and 7 days, respectively). Myofibrillar proteome changes estimated by SDS-PAGE and immunoblotting revealed a degradation of desmin (P<0.01) and troponin T (P<0.001) intact proteins, and an increase in the abundance of the appearing 30 kDa fragment (P<0.001) after 4 days of storage in meat from H than the C group. In-depth proteomics and bioinformatics revealed 44 proteoforms (26 unique proteins), mainly involved in actin filament-based process/cytoskeleton organization, energy metabolism, and heat shock proteins, as the major interconnected pathways impacted by hazelnut by-product feeding strategy on lamb meat quality. Twelve proteins were proposed in this trial as potential biomarkers of lamb meat texture as a consequence of hazelnut skin by-products supplementation.