Application to proteomics to understand and modify meat quality

Authors :: Philippe Gatellier
Véronique Santé-Lhoutellier
Thierry Sayd
Mylène Gobert
Qualité des Produits Animaux (QuaPA)
Institut National de la Recherche Agronomique (INRA)
Source :: Meat Science, 60. International Congress of Meat Science and Technology (ICoMST), 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta del Este, Uruguay. ⟨10.1016/j.meatsci.2014.06.035⟩, 60ème International Congress of Meat Science and Technology (ICoMST). 3 (98), 2014; 60. International Congress of Meat Science and Technology (ICoMST), Punta del Este, URY, 2014-08-17-2014-08-22, 539-543
Publication Year :: 2014
Publisher :: HAL CCSD, 2014.
Abstract: The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future.

Language :: English
Database :: OpenAIRE
Journal :: Meat Science, 60. International Congress of Meat Science and Technology (ICoMST), 60. International Congress of Meat Science and Technology (ICoMST), Aug 2014, Punta del Este, Uruguay. ⟨10.1016/j.meatsci.2014.06.035⟩, 60ème International Congress of Meat Science and Technology (ICoMST). 3 (98), 2014; 60. International Congress of Meat Science and Technology (ICoMST), Punta del Este, URY, 2014-08-17-2014-08-22, 539-543
Accession number :: edsair.doi.dedup.....ff452d6500e4f9a866706cb9f5b69bf4
Full Text :: https://doi.org/10.1016/j.meatsci.2014.06.035⟩