Andere Kunden interessierten sich auch für
![Quality and Safety of Meat Products]( "Quality and Safety of Meat Products")
Quality and Safety of Meat Products63,99 €![Target and Non-Target Approaches for Food Authenticity and Traceability]( "Target and Non-Target Approaches for Food Authenticity and Traceability")
Target and Non-Target Approaches for Food Authenticity and Traceability89,99 €![Greenhouse Management for Better Vegetable Quality, Higher Nutrient Use Efficiency and Healthier Soil]( "Greenhouse Management for Better Vegetable Quality, Higher Nutrient Use Efficiency and Healthier Soil")
Greenhouse Management for Better Vegetable Quality, Higher Nutrient Use Efficiency and Healthier Soil78,99 €![Water Quality, Water Security and Risk Assessment]( "Water Quality, Water Security and Risk Assessment")
Water Quality, Water Security and Risk Assessment82,99 €![Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health]( "Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health")
Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health87,99 €![Carcass and Meat Quality in Ruminants]( "Carcass and Meat Quality in Ruminants")
Carcass and Meat Quality in Ruminants74,99 €![New Strategies for Innovative and Enhanced Meat and Meat Products]( "New Strategies for Innovative and Enhanced Meat and Meat Products")
New Strategies for Innovative and Enhanced Meat and Meat Products83,99 €
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.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.