Proteomic technologies and their applications in the meat industry

S. P. Suman, P. Joseph

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

Abstract

The postgenomic era witnessed an exponential increase in the application of proteomics in agricultural sciences. The emergence of mass spectrometry as a robust technique to ionize macromolecules, advances in gel electrophoresis, and ever expanding protein databases profusely contributed to this growth. In meat research, the high through-put proteomic techniques rendered themselves as powerful tools to examine the molecular mechanisms governing conversion of muscle to meat, tenderization, meat color stability, and dry-curing. Characterizing the proteome basis of meat quality will enable industry to engineer novel processing strategies and to cater high quality meat to the growing number of consumers across the world.

Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences
Pages155-158
Number of pages4
ISBN (Electronic)9780123847317
DOIs
StatePublished - Jan 1 2014

Bibliographical note

Publisher Copyright:
© 2014 Elsevier Ltd. All rights reserved.

Keywords

  • Conversion of muscle to meat
  • Dry-cured meat
  • Mass spectrometry
  • Meat color
  • Meat tenderness
  • Muscle proteome
  • Myofibrillar protein
  • Myoglobin
  • Proteome
  • Sarcoplasmic protein
  • Two-dimensional electrophoresis

ASJC Scopus subject areas

  • Engineering (all)

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