Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity
Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties. To do this, it is necessary to understand the mechanisms that underlie the conversion of muscle into meat, as well as the impac...
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| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Առցանց հասանելիություն: | ONIX_20230202_9783036556659_32 |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869528166347833344 |
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| collection | Directory of Open Access Books |
| description | Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties. To do this, it is necessary to understand the mechanisms that underlie the conversion of muscle into meat, as well as the impact of pre- and post-harvest procedures on the final quality and safety of meat products. Over the last two decades, sophisticated OMICs technologies—genomics, transcriptomics, proteomics, peptidomics, metabolomics and lipidomics, also known as foodomics—have been powerful approaches that extended the scope of traditional methods and have established impressive possibilities of addressing meat quality issues. Foodomics were further used to elucidate the biological basis/mechanisms of phenotypic variation in the technological and sensory quality traits of meat from different species. Overall, these techniques aimed to comprehensively study the dynamic link(s) between the genome and the quality traits of the meat that we eat compared to traditional methods, hence improving both the accuracy and sensitivity thanks to the large quantities of data that can be generated. This Special Issue focused on the cutting-edge research applications of OMICs tools to characterize or manage the quality of muscle foods. The research papers applied transcriptomics, targeted and untargeted proteomics, metabolomics, and genomics, among others, to evaluate meat quality, determine the molecular profiles of meat and meat products, discover and/or evaluate biomarkers of meat quality traits, and to characterize the safety, adulteration, and authenticity of meat and meat products. |
| format | Online |
| id | doab-20.500.12854ir-96631 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-966312024-03-28T03:31:13Z Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity Gagaoua, Mohammed Picard, Brigitte sea bream fish spoilage metabolomics multivariate analysis biomarkers meat tenderness fat proteomics proteins enzymes quantification biological pathways chemometrics wooden breast myopathy feed efficiency upstream regulator analysis foodomics beef tenderness bovine biomarkers muscle proteome liquid chromatography-tandem mass spectrometry (LC-MS/MS) septuple PCR adulteration meat species mitochondrial genes multiplex PCR cellular compartments protein extractability sarcoplasmic proteins myofibrillar proteins meat quality biomarkers DFD meat oxidative stress certified reference material digital PCR duck interleukin 2 mitochondrial gene meat adulteration ovine color stability enzyme bioinformatics intensive management extensive management mixing unfamiliar animals pre-slaughter stress protein biomarkers sheep tenderness novel isoforms alternative splicing CTCF Iso-seq ChIP-seq DNA metabarcoding animal species species identification NGS food adulteration validation interlaboratory ring trial n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties. To do this, it is necessary to understand the mechanisms that underlie the conversion of muscle into meat, as well as the impact of pre- and post-harvest procedures on the final quality and safety of meat products. Over the last two decades, sophisticated OMICs technologies—genomics, transcriptomics, proteomics, peptidomics, metabolomics and lipidomics, also known as foodomics—have been powerful approaches that extended the scope of traditional methods and have established impressive possibilities of addressing meat quality issues. Foodomics were further used to elucidate the biological basis/mechanisms of phenotypic variation in the technological and sensory quality traits of meat from different species. Overall, these techniques aimed to comprehensively study the dynamic link(s) between the genome and the quality traits of the meat that we eat compared to traditional methods, hence improving both the accuracy and sensitivity thanks to the large quantities of data that can be generated. This Special Issue focused on the cutting-edge research applications of OMICs tools to characterize or manage the quality of muscle foods. The research papers applied transcriptomics, targeted and untargeted proteomics, metabolomics, and genomics, among others, to evaluate meat quality, determine the molecular profiles of meat and meat products, discover and/or evaluate biomarkers of meat quality traits, and to characterize the safety, adulteration, and authenticity of meat and meat products. 2023-02-02T16:27:44Z 2023-02-02T16:27:44Z 2023 book ONIX_20230202_9783036556659_32 9783036556659 9783036556666 https://directory.doabooks.org/handle/20.500.12854/96631 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6576 https://mdpi.com/books/pdfview/book/6576 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-5666-6 10.3390/books978-3-0365-5666-6 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036556659 9783036556666 220 Basel open access |
| spellingShingle | sea bream fish spoilage metabolomics multivariate analysis biomarkers meat tenderness fat proteomics proteins enzymes quantification biological pathways chemometrics wooden breast myopathy feed efficiency upstream regulator analysis foodomics beef tenderness bovine biomarkers muscle proteome liquid chromatography-tandem mass spectrometry (LC-MS/MS) septuple PCR adulteration meat species mitochondrial genes multiplex PCR cellular compartments protein extractability sarcoplasmic proteins myofibrillar proteins meat quality biomarkers DFD meat oxidative stress certified reference material digital PCR duck interleukin 2 mitochondrial gene meat adulteration ovine color stability enzyme bioinformatics intensive management extensive management mixing unfamiliar animals pre-slaughter stress protein biomarkers sheep tenderness novel isoforms alternative splicing CTCF Iso-seq ChIP-seq DNA metabarcoding animal species species identification NGS food adulteration validation interlaboratory ring trial n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title | Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title_full | Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title_fullStr | Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title_full_unstemmed | Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title_short | Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity |
| title_sort | recent advances in omics technologies and application for ensuring meat quality safety and authenticity |
| topic | sea bream fish spoilage metabolomics multivariate analysis biomarkers meat tenderness fat proteomics proteins enzymes quantification biological pathways chemometrics wooden breast myopathy feed efficiency upstream regulator analysis foodomics beef tenderness bovine biomarkers muscle proteome liquid chromatography-tandem mass spectrometry (LC-MS/MS) septuple PCR adulteration meat species mitochondrial genes multiplex PCR cellular compartments protein extractability sarcoplasmic proteins myofibrillar proteins meat quality biomarkers DFD meat oxidative stress certified reference material digital PCR duck interleukin 2 mitochondrial gene meat adulteration ovine color stability enzyme bioinformatics intensive management extensive management mixing unfamiliar animals pre-slaughter stress protein biomarkers sheep tenderness novel isoforms alternative splicing CTCF Iso-seq ChIP-seq DNA metabarcoding animal species species identification NGS food adulteration validation interlaboratory ring trial n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | sea bream fish spoilage metabolomics multivariate analysis biomarkers meat tenderness fat proteomics proteins enzymes quantification biological pathways chemometrics wooden breast myopathy feed efficiency upstream regulator analysis foodomics beef tenderness bovine biomarkers muscle proteome liquid chromatography-tandem mass spectrometry (LC-MS/MS) septuple PCR adulteration meat species mitochondrial genes multiplex PCR cellular compartments protein extractability sarcoplasmic proteins myofibrillar proteins meat quality biomarkers DFD meat oxidative stress certified reference material digital PCR duck interleukin 2 mitochondrial gene meat adulteration ovine color stability enzyme bioinformatics intensive management extensive management mixing unfamiliar animals pre-slaughter stress protein biomarkers sheep tenderness novel isoforms alternative splicing CTCF Iso-seq ChIP-seq DNA metabarcoding animal species species identification NGS food adulteration validation interlaboratory ring trial n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20230202_9783036556659_32 |