Chianina beef tenderness investigated through integrated Omics

► Omics analyses were performed on Longissimus dorsi of 18 Chianina male individuals. ► Results were statistically correlated to standard meat quality indicators. ► Tenderness was related to apoptosis through increase of HSPs and PARP fragment. ► Phosphocreatine levels and enzyme phosphorylation resulted in slow glycolysis rate. ► Tenderization within the first 24h post mortem was slower than in Maremmana.