Love me tender: An Omics window on the bovine meat tenderness network

► Omics analyses were performed on longissimus dorsi of 15 Maremmana individuals. ► Results were correlated to meat tenderness parameters (Wbs, MFI, sarcomere length). ► Metabolomics and overexpression of glycolytic enzymes were related to tenderness. ► Chaperone proteins contribute to tenderness mediating proteolysis and apoptosis. ► Phosphorylation decreased glycolytic activities and protected from proteolysis.