Foodomics to investigate meat tenderness

被引：20

作者：

D'Alessandro, Angelo ^{[1
]}

Zolla, Lello ^{[1
]}

机构：

[1] Univ Tuscia, Dept Ecol & Biol Sci, Snc, I-01100 Viterbo, Italy

来源：

TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 2013年 / 52卷

关键词：

Foodomics; Meat; Metabolomics; Omics; Post-translational modification; Proteomics; Safety; Tenderness; Tenderization; Transcriptomics; MYOFIBRIL FRAGMENTATION; LONGISSIMUS MUSCLES; SYSTEMS BIOLOGY; BEEF TENDERNESS; PORCINE MUSCLE; FOOD-SCIENCE; LARGE WHITE; PROTEOMICS; PROTEIN; PH;

D O I：

10.1016/j.trac.2013.05.017

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

We describe the recent trends in investigations of meat tenderness by highlighting the main technical improvements, especially in proteomics and metabolomics. We also describe how these approaches have been so far applied to explore tenderness-related issues. In the last section, we outline how these technical improvements might be applied to other meat science-related issues, such as meat safety. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：47 / 53

页数：7

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