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

Autores
Paredi, Gianluca; Sentandreu, Miguel Angel; Mozzarelli, Andrea; Fadda, Silvina G.; Hollung, Kristin; Almeida, André Martinho de
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Paredi, Gianluca. Università di Parma; Italia
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España;
Fil: Mozzarelli, Andrea. Università di Parma; Italia
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Hollung, Kristin. No especifíca;
Fil: Almeida, André Martinho de. Instituto de Investigação Científica Tropical; Portugal
Materia
MEAT
MEAT FRAUDS
MEAT MICROBIAL SAFETY
MEAT PROCESSING
MEAT PRODUCTION
MEAT SAFETY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2166
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Muscle and meat: New horizons and applications for proteomics on a farm to fork perspectiveParedi, GianlucaSentandreu, Miguel AngelMozzarelli, AndreaFadda, Silvina G.Hollung, KristinAlmeida, André Martinho deMEATMEAT FRAUDSMEAT MICROBIAL SAFETYMEAT PROCESSINGMEAT PRODUCTIONMEAT SAFETYhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Meat 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.Fil: Paredi, Gianluca. Università di Parma; ItaliaFil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España;Fil: Mozzarelli, Andrea. Università di Parma; ItaliaFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); ArgentinaFil: Hollung, Kristin. No especifíca;Fil: Almeida, André Martinho de. Instituto de Investigação Científica Tropical; PortugalElsevier Science2013-11-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2166Paredi, Gianluca; Sentandreu, Miguel Angel; Mozzarelli, Andrea; Fadda, Silvina G.; Hollung, Kristin; et al.; Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective; Elsevier Science; Journal Of Proteomics; 88; 2-11-2013; 58-821874-39191876-7737enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jprot.2013.01.029info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:23Zoai:ri.conicet.gov.ar:11336/2166instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:07:23.675CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
title Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
spellingShingle Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
Paredi, Gianluca
MEAT
MEAT FRAUDS
MEAT MICROBIAL SAFETY
MEAT PROCESSING
MEAT PRODUCTION
MEAT SAFETY
title_short Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
title_full Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
title_fullStr Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
title_full_unstemmed Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
title_sort Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
dc.creator.none.fl_str_mv Paredi, Gianluca
Sentandreu, Miguel Angel
Mozzarelli, Andrea
Fadda, Silvina G.
Hollung, Kristin
Almeida, André Martinho de
author Paredi, Gianluca
author_facet Paredi, Gianluca
Sentandreu, Miguel Angel
Mozzarelli, Andrea
Fadda, Silvina G.
Hollung, Kristin
Almeida, André Martinho de
author_role author
author2 Sentandreu, Miguel Angel
Mozzarelli, Andrea
Fadda, Silvina G.
Hollung, Kristin
Almeida, André Martinho de
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MEAT
MEAT FRAUDS
MEAT MICROBIAL SAFETY
MEAT PROCESSING
MEAT PRODUCTION
MEAT SAFETY
topic MEAT
MEAT FRAUDS
MEAT MICROBIAL SAFETY
MEAT PROCESSING
MEAT PRODUCTION
MEAT SAFETY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Paredi, Gianluca. Università di Parma; Italia
Fil: Sentandreu, Miguel Angel. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España;
Fil: Mozzarelli, Andrea. Università di Parma; Italia
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Hollung, Kristin. No especifíca;
Fil: Almeida, André Martinho de. Instituto de Investigação Científica Tropical; Portugal
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-11-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2166
Paredi, Gianluca; Sentandreu, Miguel Angel; Mozzarelli, Andrea; Fadda, Silvina G.; Hollung, Kristin; et al.; Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective; Elsevier Science; Journal Of Proteomics; 88; 2-11-2013; 58-82
1874-3919
1876-7737
url http://hdl.handle.net/11336/2166
identifier_str_mv Paredi, Gianluca; Sentandreu, Miguel Angel; Mozzarelli, Andrea; Fadda, Silvina G.; Hollung, Kristin; et al.; Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective; Elsevier Science; Journal Of Proteomics; 88; 2-11-2013; 58-82
1874-3919
1876-7737
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jprot.2013.01.029
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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