Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective

Journal of Proteomics

Volumn 88, Issue , 2013, Pages 58-82

  Paredi, Gianluca ^a   Sentandreu, Miguel Angel ^b   Mozzarelli, Andrea ^a,c   Fadda, Silvina ^d   Hollung, Kristin ^e   de Almeida, André Martinho ^f,g  

^a UNIVERSITY OF PARMA   (Italy)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c NATIONAL INSTITUTE OF BIOSTRUCTURES AND BIOSYSTEMS   (Italy)

^d Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^e NOFIMA   (Norway)

^f INSTITUTO DE INVESTIGAÇÃO CIENTÍFICA TROPICAL   (Portugal)

^g INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Meat; Meat frauds; Meat microbial safety; Meat processing; Meat production; Meat safety

Indexed keywords

PROTEIN; PROTEOME;

BEEF; BREED DIFFERENCE; FARM ANIMAL; FOOD CONTAMINATION; FOOD QUALITY; FOOD STORAGE; MEAT; MEAT INDUSTRY; MICROBIAL CONTAMINATION; MUSCLE; NONHUMAN; NUTRITIONAL STATUS; PEPTIDOMICS; PHENOTYPE; PORK; PRIORITY JOURNAL; PROCESSED MEAT; PROTEOMICS; QUALITY CONTROL; REVIEW; TECHNOLOGY; ANIMAL; ARTICLE; FOOD ANALYSIS; FOOD SAFETY; HUMAN; MEAT FRAUDS; MEAT MICROBIAL SAFETY; MEAT PRODUCTION; MEAT SAFETY; METHODOLOGY; SKELETAL MUSCLE; PROCEDURES; TRENDS;

MEAT; MEAT FRAUDS; MEAT MICROBIAL SAFETY; MEAT PROCESSING; MEAT PRODUCTION; MEAT SAFETY;

ANIMALS; FOOD ANALYSIS; FOOD SAFETY; HUMANS; MEAT; MUSCLE, SKELETAL; PROTEOMICS;

EID: 84893370227     PISSN: 18743919     EISSN: 18767737     Source Type: Journal    
DOI: 10.1016/j.jprot.2013.01.029     Document Type: Review

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