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New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization.牛处理方式对宰后肌原纤维肌肉蛋白质组及肉嫩化影响的新见解
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Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage.宰后储存期间与绵羊肌肉颜色稳定性相关的肌浆蛋白和肌原纤维蛋白的蛋白质组学变化
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Foodomics: Analytical Opportunities and Challenges.食品组学：分析机遇与挑战
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Development of a Duck Genomic Reference Material by Digital PCR Platforms for the Detection of Meat Adulteration.利用数字PCR平台开发用于检测肉类掺假的鸭基因组参考物质
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确保肉类质量、安全和真实性的组学技术及其应用的最新进展

Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity.

作者信息

Gagaoua Mohammed

机构信息

Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.

出版信息

Foods. 2022 Aug 22;11(16):2532. doi: 10.3390/foods11162532.

DOI:10.3390/foods11162532
PMID:36010532
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9407444/
Abstract

Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties [...].

摘要

消费者和利益相关者越来越要求肉类行业保证具有稳定且可接受的感官和安全特性的高质量肉类产品[……]。