Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity

• Eará dahkkit: Gagaoua, Mohammed (Doaimmaheaddji), Picard, Brigitte (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Fáttát: Research & information: general; Biology, life sciences; Biochemistry; 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
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

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...