M. F. Miller, M. A. Carr, C. B. Ramsey, K. L. Crockett, and L. C. Hoover, Consumer thresholds for establishing the value of beef tenderness, J. Anim. Sci, vol.79, pp.3062-3068, 2001.

M. Henchion, M. Mccarthy, V. C. Resconi, and D. Troy, Meat Consumption: Trends and Quality Matters, Meat Sci, vol.98, pp.561-568, 2014.

D. J. Troy and J. P. Kerry, Consumer perception and the role of science in the meat industry, Meat Sci, vol.86, pp.214-226, 2010.

S. N. Mccarthy, M. Henchion, A. White, K. Brandon, and P. Allen, Evaluation of beef eating quality by Irish consumers, Meat Sci, vol.132, pp.118-124, 2017.

D. M. Ferguson, H. L. Bruce, J. M. Thompson, A. F. Egan, D. Perry et al., Factors affecting beef palatability -farmgate to chilled carcass, Aust. J. Exp. Agric, vol.41, pp.879-891, 2001.

M. Gagaoua, V. Monteils, and B. Picard, Data from the farmgate-to-meat continuum including omics-based biomarkers to better understand the variability of beef tenderness: An integromics approach, J. Agric. Food Chem, vol.66, pp.13552-13563, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01950463

M. Gagaoua, B. Picard, and V. Monteils, Associations among animal, carcass, muscle characteristics, and fresh meat color traits in Charolais cattle, Meat Sci, vol.140, pp.145-156, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01727156

M. Gagaoua, B. Picard, and V. Monteils, Assessment of cattle inter-individual cluster variability: The potential of continuum data from the farm-to-fork for ultimate beef tenderness management, J. Sci Food Agric, vol.99, pp.4129-4141, 2019.
URL : https://hal.archives-ouvertes.fr/hal-02048854

M. Gagaoua, B. Picard, J. Soulat, and V. Monteils, Clustering of sensory eating qualities of beef: Consistencies and differences within carcass, muscle, animal characteristics and rearing factors, Livest. Sci, vol.214, pp.245-258, 2018.
URL : https://hal.archives-ouvertes.fr/hal-01824994

M. Gagaoua, B. Picard, and V. Monteils, Beef quality management based on the continuum data from farmgate-to-meat: Which statistical strategies for meat science metadata analyses?, Proceedings of 24. Rencontres autour des recherches Ruminants (3R), pp.1-5, 2018.

M. Gagaoua, V. Monteils, S. Couvreur, and B. Picard, Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach, J. Agric. Food Chem, vol.65, pp.8264-8278, 2017.
URL : https://hal.archives-ouvertes.fr/hal-01588029

S. Couvreur, G. Le-bec, D. Micol, and B. Picard, Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis, vol.8, p.141, 2019.
URL : https://hal.archives-ouvertes.fr/hal-02626495

C. Jurie, B. Picard, J. F. Hocquette, E. Dransfield, D. Micol et al., Muscle and meat quality characteristics of Holstein and Salers cull cows, Meat Sci, vol.77, pp.459-466, 2007.

M. Gagaoua, E. M. Terlouw, D. Micol, J. F. Hocquette, A. P. Moloney et al., Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics, J. Integr. Agric, vol.15, pp.274-287, 2016.
URL : https://hal.archives-ouvertes.fr/hal-02638038

B. Picard, C. Barboiron, D. Chadeyron, and C. Jurie, Protocol for high-resolution electrophoresis separation of myosin heavy chain isoforms in bovine skeletal muscle, Electrophoresis, vol.32, pp.1804-1806, 2011.
URL : https://hal.archives-ouvertes.fr/hal-02647016

M. Gagaoua, E. M. Terlouw, and B. Picard, The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls, Meat Sci, vol.134, pp.18-27, 2017.
URL : https://hal.archives-ouvertes.fr/hal-01581605

A. Dubost, D. Micol, B. Meunier, C. Lethias, and A. Listrat, Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content, Meat Sci, vol.93, pp.378-386, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02647008

N. Guillemin, B. Meunier, C. Jurie, I. Cassar-malek, J. F. Hocquette et al., Validation of a Dot-Blot quantitative technique for large scale analysis of beef tenderness biomarkers, J. Physiol Pharm, vol.60, pp.91-97, 2009.
URL : https://hal.archives-ouvertes.fr/hal-01211921

J. Folch, M. Lees, and G. H. Sloane-stanley, A simple method for the isolation and purification of total lipides from animal tissues, J. Biol. Chem, vol.226, pp.497-509, 1957.

J. Lepetit and J. Culioli, Mechanical properties of meat, Meat Sci, vol.36, pp.203-237, 1994.

M. Gagaoua, C. Terlouw, I. Richardson, J. F. Hocquette, and B. Picard, The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed, Meat Sci, vol.157, 2019.
URL : https://hal.archives-ouvertes.fr/hal-02629415

B. Picard, M. Gagaoua, M. Jammas, and M. Bonnet, Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices, J. Proteom, pp.1-10, 0200.
URL : https://hal.archives-ouvertes.fr/hal-02627558

T. Mehmood, K. H. Liland, L. Snipen, and S. Saebø, A review of variable selection methods in Partial Least Squares Regression, Chemom. Intell. Lab. Syst, vol.118, pp.62-69, 2012.

I. Chong and C. Jun, Performance of some variable selection methods when multicollinearity is present, Chemom. Intell. Lab. Syst, vol.78, pp.103-112, 2005.

M. Gagaoua, V. Monteils, and B. Picard, Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics, J. Sci. Food Agric, vol.99, pp.1275-1283, 2019.
URL : https://hal.archives-ouvertes.fr/hal-01860022

J. B. Belew, J. C. Brooks, D. R. Mckenna, and J. W. Savell, Warner-Bratzler shear evaluations of 40 bovine muscles, Meat Sci, vol.64, pp.507-512, 2003.

S. D. Shackelford, J. B. Morgan, H. R. Cross, and J. W. Savell, Identification of Threshold Levels for Warner-Bratzler Shear Force in Beef Top Loin Steaks, J. Muscle Foods, vol.2, pp.289-296, 1991.

T. L. Wheeler, S. D. Shackelford, and M. Koohmaraie, Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef2, J. Anim. Sci, vol.74, pp.1553-1562, 1996.

C. U. Magnabosco, F. B. Lopes, R. R. Fragoso, E. C. Eifert, B. D. Valente et al., Accuracy of genomic breeding values for meat tenderness in Polled Nellore cattle1, J. Anim. Sci, vol.94, pp.2752-2760, 2016.

N. Jerez-timaure, N. Huerta-leidenz, and J. Ortega, Rodas-González, A. Prediction equations for Warner-Bratzler shear force using principal component regression analysis in Brahman-influenced Venezuelan cattle, Meat Sci, vol.93, pp.771-775, 2013.

G. V. Kass, An Exploratory Technique for Investigating Large Quantities of Categorical Data, J. R. Stat. Soc. Ser. C (Appl. Stat.), vol.29, pp.119-127, 1980.

M. Ture, F. Tokatli, and I. Kurt, Using Kaplan-Meier analysis together with decision tree methods (C&RT, CHAID, QUEST, C4.5 and ID3) in determining recurrence-free survival of breast cancer patients, Expert Syst. Appl, vol.36, pp.2017-2026, 2009.

Y. Nian, M. Zhao, C. P. O'donnell, G. Downey, J. P. Kerry et al., Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics, Food Res. Int, vol.99, pp.778-789, 2017.

P. P. Purslow, New developments on the role of intramuscular connective tissue in meat toughness, Annu. Rev. Food Sci. Technol, vol.5, pp.133-153, 2014.

P. P. Purslow, Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed, Meat Sci, vol.144, pp.127-134, 2018.

M. Blanco, C. Jurie, D. Micol, J. Agabriel, B. Picard et al., Impact of animal and management factors on collagen characteristics in beef: A meta-analysis approach, Animal, vol.7, pp.1208-1218, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02646592

E. Dransfield, J. Martin, D. Bauchart, S. Abouelkaram, J. Lepetit et al., Meat quality and composition of three muscles from French cull cows and young bulls, Anim. Sci, vol.76, pp.387-399, 2003.

J. Lepetit, A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness, Meat Sci, vol.76, pp.147-159, 2007.

J. Lepetit, Collagen contribution to meat toughness: Theoretical aspects, Meat Sci, vol.80, pp.960-967, 2008.

L. R. Beldarrain, N. Aldai, B. Picard, E. Sentandreu, J. L. Navarro et al., Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers, J. Proteom, vol.183, pp.25-33, 2018.
URL : https://hal.archives-ouvertes.fr/hal-02621735

M. Gagaoua, E. M. Terlouw, D. Micol, A. Boudjellal, J. F. Hocquette et al., 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 Biomarkers, J. Agric. Food Chem, vol.63, pp.6799-6809, 2015.
URL : https://hal.archives-ouvertes.fr/hal-01191442

T. L. Kendall, M. Koohmaraie, J. R. Arbona, S. E. Williams, and L. L. Young, Effect of pH and ionic strength on bovine m-calpain and calpastatin activity, J. Anim. Sci, vol.71, pp.96-104, 1993.

I. H. Hwang and J. M. Thompson, The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef Longissimus dorsi muscle, Meat Sci, vol.58, pp.167-174, 2001.

A. Ouali, M. Gagaoua, Y. Boudida, S. Becila, A. Boudjellal et al., Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved, Meat Sci, vol.95, pp.854-870, 2013.

E. Dransfield, D. J. Etherington, and M. A. Taylor, Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef, Meat Sci, vol.31, pp.75-84, 1992.

A. Listrat, M. Gagaoua, and B. Picard, Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat, vol.8, p.97, 2019.
URL : https://hal.archives-ouvertes.fr/hal-02068376

A. P. Moloney and M. Mcgee, Factors Influencing the Growth of Meat Animals, Lawrie's Meat Science, pp.19-47, 2017.

D. L. Meyer, M. S. Kerley, E. L. Walker, D. H. Keisler, V. L. Pierce et al., Growth rate, body composition, and meat tenderness in early vs. traditionally weaned beef calves1,2, J. Anim. Sci, vol.83, pp.2752-2761, 2005.