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Application of Proteomics for Analysis of Protein Modifications in Postmortem Meat

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

It is well established that many different protein modifications such as phosphorylation, oxidation, and degradation can affect meat quality and it is therefore important to implement and develop proteomics methods in meat science to understand the mechanism behind the influence of these protein modifications on the quality of meat and meat products. We can expect that high-throughput modification-specific proteomics will be employed to analyze systematically the qualitative and quantitative differences of these protein modifications in meat concerning the development, genetic background, processing, and storage that will contribute greatly to our understanding of the mechanisms underlying meat quality difference.

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Authors and Affiliations

  1. Department of Food Science, University of Copenhagen, Frederiksberg, DK-1958, Denmark

    Honggang Huang & René Lametsch

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  1. Honggang Huang
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  2. René Lametsch
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Correspondence to René Lametsch .

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Huang, H., Lametsch, R. (2013). Application of Proteomics for Analysis of Protein Modifications in Postmortem Meat. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_7

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