Insights on meat quality from combining traditional studies and proteomics
Peter P Purslow, Mohammed Gagaoua, Robyn D Warner
MEAT SCIENCE | ELSEVIER SCI LTD | Published : 2021
Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into complex and interactive factors contributing to variations in meat quality is increasingly being based on data-driven "omics" approaches such as proteomics. Using two recent meta-analyses of proteomics studies on beef colour and tenderness, this review examines how knowledge of the mechanisms and factors underlying variations in these meat qualities can be both confirmed and extended by data-driven approaches. While proteomics seems to overlook some sources of variations in beef toughness, it highlights the role of post-mortem energy me..View full abstract
Awarded by Marie Sklodowska-Curie grant
Dr. Mohammed Gagaoua is a Marie Sklodowska-Curie Career-FIT Fellow under the number MF20180029. He is grateful for the funding received from the Marie Sklodowska-Curie grant agreement No. 713654.