Abstract
Farm animal meat is a worldwide food with poultry, pork and bovine meat supplying a large portion of proteins to human diet. Because animal muscles cannot be consumed immediately after slaughtering, aging is required to achieve the transformation of muscles to meat. This process is associated with a complex pattern of molecular events that depends on many variables, including animal genetic profile, diet, slaughtering procedures and temperatures. Correlations between such variables and protein pattern have been and are still being thoroughly studied applying proteomic methods [1–4].
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Mozzarelli, A., Paredi, G., Pioselli, B., Raboni, S. (2012). From meat to food: the proteomics assessment. In: Rodrigues, P., Eckersall, D., de Almeida, A. (eds) Farm animal proteomics. Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-751-6_7
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DOI: https://doi.org/10.3920/978-90-8686-751-6_7
Publisher Name: Wageningen Academic Publishers
Online ISBN: 978-90-8686-751-6
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