Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

Autores
Zhang, Renyu; Pavan, Enrique; Ross, Alastair; Deb-choudhury, Santanu; Dixit, Yash; Mungure, Tanyaradzwa; Realini, Carolina; Cao, Mingshu; Farouk, Mustafa
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication.
EEA Balcarce
Fil: Zhang, Renyu. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Pavan, Enrique. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Ross, Alastair. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.
Fil: Deb-choudhury, Santanu. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.
Fil: Dixit, Yash. AgResearch Ltd. Food informatics; Nueva Zelanda.
Fil: Mungure, Tanyaradzwa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Realini, Carolina. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Cao, Mingshu. AgResearch Ltd. Data Science; Nueva Zelanda.
Fil: Farouk, Mustafa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fuente
Journal of Proteomics 276 : 104836 (30 March 2023)
Materia
Carne
Oveja
Cordero
Proteómica
Metabolómica
Calidad de la Carne
Meat
Ewes
Lambs
Proteomics
Metabolomics
Meat Quality
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/14145
Acceder
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oai_identifier_str oai:localhost:20.500.12123/14145
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spelling Molecular insights into quality and authentication of sheep meat from proteomics and metabolomicsZhang, RenyuPavan, EnriqueRoss, AlastairDeb-choudhury, SantanuDixit, YashMungure, TanyaradzwaRealini, CarolinaCao, MingshuFarouk, MustafaCarneOvejaCorderoProteómicaMetabolómicaCalidad de la CarneMeatEwesLambsProteomicsMetabolomicsMeat QualitySheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication.EEA BalcarceFil: Zhang, Renyu. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Pavan, Enrique. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.Fil: Ross, Alastair. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.Fil: Deb-choudhury, Santanu. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.Fil: Dixit, Yash. AgResearch Ltd. Food informatics; Nueva Zelanda.Fil: Mungure, Tanyaradzwa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.Fil: Realini, Carolina. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.Fil: Cao, Mingshu. AgResearch Ltd. Data Science; Nueva Zelanda.Fil: Farouk, Mustafa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.Elsevier2023-03-06T15:23:23Z2023-03-06T15:23:23Z2023-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/14145https://www.sciencedirect.com/science/article/pii/S18743919230002581876-7737 (online)1874-3919 (print)https://doi.org/10.1016/j.jprot.2023.104836Journal of Proteomics 276 : 104836 (30 March 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:54Zoai:localhost:20.500.12123/14145instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:55.101INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
title Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
spellingShingle Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Zhang, Renyu
Carne
Oveja
Cordero
Proteómica
Metabolómica
Calidad de la Carne
Meat
Ewes
Lambs
Proteomics
Metabolomics
Meat Quality
title_short Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
title_full Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
title_fullStr Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
title_full_unstemmed Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
title_sort Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
dc.creator.none.fl_str_mv Zhang, Renyu
Pavan, Enrique
Ross, Alastair
Deb-choudhury, Santanu
Dixit, Yash
Mungure, Tanyaradzwa
Realini, Carolina
Cao, Mingshu
Farouk, Mustafa
author Zhang, Renyu
author_facet Zhang, Renyu
Pavan, Enrique
Ross, Alastair
Deb-choudhury, Santanu
Dixit, Yash
Mungure, Tanyaradzwa
Realini, Carolina
Cao, Mingshu
Farouk, Mustafa
author_role author
author2 Pavan, Enrique
Ross, Alastair
Deb-choudhury, Santanu
Dixit, Yash
Mungure, Tanyaradzwa
Realini, Carolina
Cao, Mingshu
Farouk, Mustafa
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Carne
Oveja
Cordero
Proteómica
Metabolómica
Calidad de la Carne
Meat
Ewes
Lambs
Proteomics
Metabolomics
Meat Quality
topic Carne
Oveja
Cordero
Proteómica
Metabolómica
Calidad de la Carne
Meat
Ewes
Lambs
Proteomics
Metabolomics
Meat Quality
dc.description.none.fl_txt_mv Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication.
EEA Balcarce
Fil: Zhang, Renyu. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Pavan, Enrique. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Ross, Alastair. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.
Fil: Deb-choudhury, Santanu. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda.
Fil: Dixit, Yash. AgResearch Ltd. Food informatics; Nueva Zelanda.
Fil: Mungure, Tanyaradzwa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Realini, Carolina. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
Fil: Cao, Mingshu. AgResearch Ltd. Data Science; Nueva Zelanda.
Fil: Farouk, Mustafa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda.
description Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-06T15:23:23Z
2023-03-06T15:23:23Z
2023-03
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/20.500.12123/14145
https://www.sciencedirect.com/science/article/pii/S1874391923000258
1876-7737 (online)
1874-3919 (print)
https://doi.org/10.1016/j.jprot.2023.104836
url http://hdl.handle.net/20.500.12123/14145
https://www.sciencedirect.com/science/article/pii/S1874391923000258
https://doi.org/10.1016/j.jprot.2023.104836
identifier_str_mv 1876-7737 (online)
1874-3919 (print)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Proteomics 276 : 104836 (30 March 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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