Application to proteomics to understand and modify meat quality

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...

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Bibliographic Details
Published in60ème International Congress of Meat Science and Technology (ICoMST). 3 (98), 2014; 60. International Congress of Meat Science and Technology (ICoMST), Punta del Este, URY, 2014-08-17-2014-08-22, 539-543
Main Authors Gobert, Mylène, Sayd, Thierry, Gatellier, Philippe, Sante-Lhoutellier, Veronique
Format Conference Proceeding
LanguageEnglish
Published Elsevier 2014
Subjects
action sanitaire
Agricultural sciences
Alimentation et Nutrition
animal de ferme
Food and Nutrition
graisse intramusculaire
meat quality
nutritional quality
proteomic
protéomique
qualité de la viande
qualité nutritionnelle
qualité sensorielle
sanitory
Sciences agricoles
spectrométrie de masse
tendrete
électrophorèse 2d
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Summary: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.
Bibliography:http://prodinra.inra.fr/record/281074
http://prodinra.inra.fr/ft/406B09FB-2590-41F3-A6C2-9883ED192467
10.1016/j.meatsci.2014.06.035