蛋白质组
蛋白质组学
计算生物学
质量(理念)
肉类包装业
生物
生物技术
基因组
光学(聚焦)
计算机科学
数据科学
生物信息学
食品科学
遗传学
基因
光学
物理
哲学
认识论
作者
Kristin Hollung,Eva Veiseth-Kent,Xiaohong Jia,Ellen Mosleth Færgestad,Kjell Ivar Hildrum
出处
期刊:Meat Science
[Elsevier]
日期:2007-09-01
卷期号:77 (1): 97-104
被引量:117
标识
DOI:10.1016/j.meatsci.2007.03.018
摘要
The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome 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.
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