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Current Proteomics

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ISSN (Print): 1570-1646
ISSN (Online): 1875-6247

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Review Article

Proteomic Technologies and their Application for Ensuring Meat Quality, Safety and Authenticity

Author(s): Rituparna Banerjee, Naveena Basappa Maheswarappa*, Kiran Mohan, Subhasish Biswas and Subhasish Batabyal

Volume 19, Issue 2, 2022

Page: [128 - 141] Pages: 14

DOI: 10.2174/1570164618666210114113306

Price: $65

Abstract

Proteomic tools were extensively used to understand the relationship between muscle proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation in meat color. Developments in proteomic tools have also resulted in their application for addressing the safety and authenticity issues including meat species identification, detection of animal byproducts, non-meat ingredients and tissues in meat products, traceability, identification of genetically modified ingredients, chemical residues and other harmful substances. Proteomic tools are also being used in some of the potential areas like understanding the effect of animal transportation, stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances in proteomic and peptidomic technologies and their application in traceability, meat microbiology, safety and authentication are taking a major stride as an interesting and complementary alternative to DNA-based methods currently in use. Future research in meat science need to be linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics for the assessment of quality and safety in the meat value chain and their potential application is discussed.

Keywords: Omic technologies, meat quality, traceability, safety, authentication, integrated omics.

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