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Published 2013

Read in Norwegian

Publication details

Journal : Journal of Proteomics , vol. 88 , p. 58–82 , 2013

Publisher : Elsevier

International Standard Numbers :
Printed : 1874-3919
Electronic : 1876-7737

Publication type : Academic literature review

Contributors : Paredi, Gianluca; Sentandreu, Miguel-Angel; Mozzarelli, Andrea; Fadda, Silvina; Hollung, Kristin; Martinho de Almeida, André

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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.This article is part of a Special Issue entitled: New Horizons and Applications for Proteomics [EuPA 2012].

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