Publisert 2007

Les på engelsk


Tidsskrift : Meat Science , vol. 77 , p. 97–104–8 , 2007

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0309-1740
Elektronisk : 1873-4138

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Hollung, Kristin; Veiseth-Kent, Eva; Jia, Xiaohong; Mosleth, Ellen F.; Hildrum, Kjell Ivar

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Kjetil Aune


The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genorne and the functional quality characteristics of the meat. In contrast to traditional biochemical methods where one protein is studied at a time, several hundred proteins can be studied simultaneously. Proteomics is a promising and powerful tool in meat science and this is reflected by the increasing number of studies emerging in the literature using proteomics as the key tool to unleash the molecular mechanisms behind different genetic backgrounds or processing techniques of meat. Thus understanding the variations and different components of the proteome with regard to a certain meat quality or process parameter will lead to knowledge that can be used in optimising the conversion of muscles to meat. At present, there has been focus on development of techniques and mapping of proteomes according to genotypes and muscle types. In the future, focus should be more towards understanding and finding markers for meat quality traits. This review will focus on the methods used in the published proteome analyses of meat, with emphasis on the challenges related to statistical analysis of proteome data, and on the different topics of meat science that are investigated. (c) 2007 Elsevier Ltd. All rights reserved.