Department of Pharmacy, University of Parma, Italy; SITEIA, PARMA Interdepartmental Centre, University of Parma, Italy.
J Proteomics. 2013 Aug 2;88:58-82. doi: 10.1016/j.jprot.2013.01.029. Epub 2013 Feb 8.
Meat consumption is an important part of human diet with strong implications in health, economy and culture worldwide. Meat is a proteinaceous product and therefore proteomics holds a considerable value to the study of the protein events underlying meat production and processing. In this article we will review this subject in an integrated "farm to fork" perspective, i.e. focusing on all the major levels of the meat producing chain: farm, abattoir and transformation industry. We will focus on the use, importance and applications of proteomics, providing clear examples of the most relevant studies in the field. A special attention will be given to meat production, as well as quality control. In the latter, a particular emphasis will be given to microbial safety and the detection of frauds.
肉类消费是人类饮食的重要组成部分，在全球范围内对健康、经济和文化都有着深远的影响。肉类是一种蛋白质产品，因此蛋白质组学对研究肉类生产和加工过程中的蛋白质事件具有重要价值。在本文中，我们将从一个综合的“从农场到餐桌”的角度来回顾这个主题，即关注肉类生产链的所有主要环节：农场、屠宰场和加工行业。我们将重点介绍蛋白质组学的用途、重要性和应用，并提供该领域最相关研究的清晰示例。特别关注肉类生产以及质量控制。在后一方面，特别强调微生物安全和欺诈检测。
