Application to proteomics to understand and modify meat quality

M Gobert; T Sayd; P Gatellier; V Santé-Lhoutellier

doi:10.1016/j.meatsci.2014.06.035

Application to proteomics to understand and modify meat quality

Meat Sci. 2014 Nov;98(3):539-43. doi: 10.1016/j.meatsci.2014.06.035. Epub 2014 Jun 30.

Authors

M Gobert¹, T Sayd¹, P Gatellier¹, V Santé-Lhoutellier²

Affiliations

¹ INRA QuaPA, F 63122 saint Genès Champanelle, France.
² INRA QuaPA, F 63122 saint Genès Champanelle, France. Electronic address: [email protected].

PMID: 25041652
DOI: 10.1016/j.meatsci.2014.06.035

Abstract

The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future.

Keywords: Meat quality; Nutritional quality; Proteomics; Sanitory.

MeSH terms

Animals
Diet
Food Technology*
Genome*
Humans
Meat / analysis*
Meat / standards
Muscle Proteins / analysis*
Muscle, Skeletal / chemistry*
Proteome*
Proteomics*

Substances

Muscle Proteins
Proteome