Changes of meat quality in beef M. longissimus dorsi following water bath cooking and ohmic cooking are presented.

Differentially abundant proteins of beef M. longissimus dorsi using ohmic cooking and water bath cooking were identified.

Most of the differential proteins were more abundant in ohmically cooked meat than those of the water bath cooked ones.

Less protein damages may be related to lower cooking loss, higher tenderness and improved color in ohmically cooked meat.