E-resources
Peer reviewed
-
Huang, Caiyan; Hou, Chengli; Ijaz, Muawuz; Yan, Tongjing; Li, Xin; Li, Yanlei; Zhang, Dequan
Trends in food science & technology, November 2020, 2020-11-00, 20201101, Volume: 105Journal Article
Meat quality is a prerequisite to the consumer's acceptability and industrial profitability. Post-translational modifications, changes in myofibrillar protein degradation and myoglobin oxidation have a great impact on meat quality during post-mortem aging of muscle. Applying proteomics to search for protein biomarkers to accurately assess meat quality is a new strategy to ensure high-quality meat. The current progress of using proteomics to identify potential protein biomarkers of meat quality traits during post-mortem aging of muscles has been reviewed in this paper. The advantages and disadvantages of different methods of protein separation, identification and quantitative analysis are summarized. Some potential protein biomarkers of meat quality traits belonging to different biological pathways involved in muscle contraction, metabolism, heat stress, oxidation, proteolysis and apoptosis are debated. Recently, biomarkers have been used to characterize meat tenderness, color and water-holding capacity to better understand the biological processes and pathways occurring in post-mortem muscles, and their detailed molecular mechanisms are discussed in this review. Post-mortem aging of muscle is a complex process that involves physical and biochemical changes at the cellular level. Clarifying the changes and mechanisms of muscle-to-meat conversion is of great significance in identifying protein markers for assessing meat quality. Previous studies of the biomarkers linked to meat tenderness, color and water-holding capacity are summarized. We found that some great challenges still exist in characterizing and predicting the accuracy, stability and industrial application of meat quality biomarkers. Based on these studies, future research about biomarkers of meat quality traits are proposed to tackle these challenges and to assess the meat quality more accurately. Therefore, applying proteomics as an emerging technology can be helpful to ensure high-quality meat and provide economic benefits for the meat industry. •Proteomics identified protein biomarkers of meat quality traits are reviewed.•The merits and demerits of biomarkers identifying tools are discussed.•The mechanisms of some potential protein biomarkers that characterize meat quality traits are elaborated.•Current problems are presented and future research directions are suggested.
Author
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.