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Publisert 2013

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Publikasjonsdetaljer

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

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 1874-3919
Elektronisk : 1876-7737

Publikasjonstype : Vitenskapelig oversiktsartikkel/review

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

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

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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