The proteins of grain amaranth

Proteomics, as a significant and potent postgenomic tool in the field of meat science, allows researchers to decipher underlying molecular mechanisms behind different meat quality traits. In recent years, growing attention has been paid to biomarkers accounting for meat quality attributes by means of potent proteomic technologies with the objective to gain deeper insight. This review will focus on the biomarkers of protein changes associated with the most important meat quality traits, including tenderness, color, and water-holding capacity. Molecular understanding of meat quality through application of proteomics will be conducive to generating a large amount of scientific knowledge that helps improve our understanding of meat quality, improve control, and tailor better meat quality.     

蛋白质组学在肉品学中的应用

蛋白质组由基因组表达,会受到环境条件和处理条件的影响,可以看作是基因组和肉的功能品质特点之间的分子链接。蛋白质组学可以解释不同遗传背景或者肉的处理方法对肉质影响的分子机制。本文将介绍蛋白质组学的一些技术和它在肉质特点研究中的应用。     

The potential impact of current animal research on the meat industry and consumer attitudes towards meat

Progress in animal nutrition, reproduction, quantitative genetics, and the development of molecular genetics, proteomics, and functional genomics open new perspectives for the meat sector. The most promising developments include a wider utilisation of molecular markers, the possibilities of semen sexing and the targeted use of nutrition to modify the composition of meat. The increased use of biotechnology will have a considerable impact on the economics of production of meat and further processed products. New technologies will increase the possibilities for product differentiation and improve homogeneity of live animals. The consumer and society in general will influence the direction of these developments. This review will focus on the long-term impact of new technologies for the meat production chain.     

Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality

Genetic and environmental factors profoundly alter the phenotypes of animals. Nowadays, genomics allows large-scale analysis of gene characteristics (structural genomics) and expression (functional genomics). Genome mapping, comparative genomics and identification of quantitative trait loci and polymorphisms are the subject of active investigation to gain a better knowledge of the structure and function of genes. Gene expression profiling using DNA microarrays and proteomics holds great promise for the study of regulatory events which control the final biological functions. Combined with classical genetics and muscle biochemistry to form an integrative biology, these new approaches will bring a better understanding of complex traits and physiological processes. Major applications in meat science could be, for cattle, (1) the identification of new predictors of quality traits (for instance, tenderness), (2) the monitoring of beef quality (including traceability) through the production systems (nutrition level, growth path, grass-feeding), and (3) the improvement of animal selection (markers and gene assisted selection) which may also include quality traits.     

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat

A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In general, the mode of action of these metabolic modifiers is to increase muscle deposition while often simultaneously reducing fat deposition. However, there have been some concerns that the focus on increasing production efficiency and lean meat yield has been to the detriment of meat quality. The aim of this review is to collate data on the effects of these metabolic modifiers on meat quality, and then discuss these overall effects. When data from the literature are collated and subject to meta-analyses it appears that conservative use of each of these technologies will result in a 5-10% (0.3-0.5kg) increase in shear force with a similar reduction in perception of tenderness. However, it should be borne in mind that the magnitude of these increases are similar to those observed with similar increases in carcass leanness obtained through other means (e.g. nutritional, genetic selection) and may be an inherent consequence of the production of leaner meat. To counter this, there are some other metabolic factors and dietary additives that offer some potential to improve meat quality (for example immuncastration) and it is possible that these can be used on their own or in conjunction with somatotropin, approved β-agonists, anabolic implants and CLA to maintain or improve meat quality.     

Application to proteomics to understand and modify meat quality

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.     

酱卤肉制品关键加工技术研究进展

酱卤肉制品是深受我国居民喜爱的一种传统肉制品,在从作坊式生产到工业化生产的转变过程中,通过持续的技术改进,产品品质得到不断提高。本文围绕酱卤肉制品3 个主要的加工环节：腌制、卤制和杀菌,对酱卤肉制品的加工技术进行总结。目前,腌制技术主要有滚揉腌制、注射腌制、高压腌制、超声波辅助腌制等;卤制技术主要有老汤卤制技术和定量卤制技术;杀菌技术主要有热力杀菌、微波杀菌、超高压杀菌、高压电场杀菌、超声波杀菌、辐照杀菌等。这些技术,特别是新技术在改善肉制品等食品品质方面具有良好的效果,使用这些技术将有助于提高酱卤肉制品质量,更好适应消费市场的需求。     

Application of proteomics to characterize and improve color and oxidative stability of muscle foods

Meat and muscle foods are an integral part of human diet, and are becoming more relevant in resonance with the global population rise. Animal agriculture, in association with other related disciplines, is gearing up to meet this challenge utilizing rapidly evolving technologies. Consumer acceptability is a critical factor for muscle foods, and therefore quality, as well as quantity, of the animal-derived proteins is highly relevant. Proteomics, a relatively novel tool in animal science, could be utilized to comprehend the molecular basis of quality aspects in muscle foods including tenderness/texture, color, and functionality. Current review addresses the recent developments on the application of proteomics in meat and seafood quality with emphasis on color/appearance. Various proteomic tools employed are discussed as well as the applications are outlined including investigations on myoglobin structure and redox chemistry, and fresh meat color/color stability in beef, pork, chicken, and fish.     

肉类低温保鲜技术研究进展

低温保鲜是肉类食品重要的保藏方式,肉类经低温保鲜能够在一定时间内维持其原有品质,但在低温条件下保鲜也不能完全避免品质劣变甚至腐败变质.肉类在低温保鲜中出现的品质变化是多种因素共同作用的结果,因此,在低温贮藏的基础上结合其他技术对肉类进行保鲜很有必要.本文概括肉类低温保鲜中的品质变化以及影响肉类低温保鲜性能的因素,同时对...     

蛋白质组学及其在醋酸菌研究中的应用

蛋白质组学技术是后基因组学时代的重要研究手段。近年来,在食品工业微生物领域,其中在对食醋生产中起主要作用的醋酸菌研究中,蛋白质组学技术已得到了广泛应用。本文简述了蛋白质组学的概念及研究的主要技术,同时综述了蛋白质组学在醋酸菌研究中的应用,展望了醋酸菌蛋白质组学在食醋工业中的应用发展前景。     

蛋白质组学在肉类研究中的应用研究进展

近年来,许多学者针对肉类品质,从基本的理化性质到具有深度的分子生物学机制分析进行了大量研究,为更加透彻地了解肉类品质的影响因素及其作用机理做出了巨大贡献。蛋白质组学作为一种新的研究工具,在肉类研究上开辟了新的途径。本文从蛋白质组学的研究方法、蛋白质组学在肉类快速检测及品质指标分析中的应用三方面进行综述。     

蛋白质组学及其在肉品分子机制领域的研究

蛋白质组通过基因组表达出来,受到环境和加工条件的影响,在分子领域也可以找到基因组和肉制品的功能质量特性的关联。蛋白质组学作为研究工具来解释肉类加工技术不同的遗传背景或处理机制的分子机制。传统的生物化学方式一次只能够研究一个蛋白质,现在利用蛋白质组学可以同时研究几百个蛋白质。只要了解蛋白质组的多样性和组成成分,了解处理参数,根据基因型和肌肉类型,结合蛋白质图谱,找到肉制品质量特性标记的蛋白质,可以有效地应用在肉品研究领域。本文主要研究蛋白质组分析使用方法,强调了蛋白质组数据相关统计分析以及在肉制品科学领域的研究。     

Grapevine genetics after the genome sequence: Challenges and limitations

The publication of the genome sequences of inbred grapevine plant PN40024 and the cultivar Pinot Noir has provided a new generation of molecular tools and has opened the way to functional genomics in grapevine. Establishing gene biological function is now a major challenge requiring the parallel development of molecular and genetic information. New massive pyrosequencing technologies will ensure no shortage of nucleotide sequence information. However, genetic analysis and genetic tools in grapevine still require additional development. Exploiting the existing natural genetic variation in Vitis vinifera L. and other inter-fertile Vitis species should be a priority to focus functional analyses on genes contributing to phenotypic variation because their genetic variation constitutes the basis for genetic improvement of classical cultivars and for the development of new ones. In this review, we discussed the current molecular and genetic tools available in grapevine and considered those that need to be developed to exploit natural genetic variation in the analyses of gene function. We also reviewed the scarce information on the genetic and molecular structure of relevant grapevine traits and proposed future directions.     

基于肉类原料的3D打印技术研究进展

食品3D打印技术是一种新兴的数字化生产技术,通过3D打印可以设计并生产营养价值更高、感官品质更佳的新型食品.肉类是人类饮食结构中很重要的一部分,为人类提供各种营养素.基于肉类加工的3D打印技术拥有很大的市场需求,具有很好的开发价值.本文简单介绍了食品3D打印机的结构和原理,详细论述了肉糜和培养肉的3D打印工艺,并介绍了...     

Application of proteomics to understand the molecular mechanisms behind meat quality

The proteome is expressed from the genome, influenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of the meat. In contrast to traditional biochemical methods where one protein is studied at a time, several hundred proteins can be studied simultaneously. Proteomics is a promising and powerful tool in meat science and this is reflected by the increasing number of studies emerging in the literature using proteomics as the key tool to unleash the molecular mechanisms behind different genetic backgrounds or processing techniques of meat. Thus understanding the variations and different components of the proteome with regard to a certain meat quality or process parameter will lead to knowledge that can be used in optimising the conversion of muscles to meat. At present, there has been focus on development of techniques and mapping of proteomes according to genotypes and muscle types. In the future, focus should be more towards understanding and finding markers for meat quality traits. This review will focus on the methods used in the published proteome analyses of meat, with emphasis on the challenges related to statistical analysis of proteome data, and on the different topics of meat science that are investigated.     

感官分析在广式传统肉品研制与品控中的应用研究进展

广式传统肉品是我国粤菜的重要组成部分.广式传统肉品大多口味清淡,注重通过烹调呈现肉类天然风味.饮食全球化使广式传统肉品的加工面临升级提升需求.感官分析是生产者对食品加工品质控制、把握消费者对产品需求的市场调查等活动中一种重要且无可替代的方法.感官导向型食品生产方式已成为未来广式传统肉品提升发展的新趋势.本文综述了目前感...     

The support of meat value chains by genetic technologies

Ongoing meat and food industry consolidation has resulted in the creation of larger and more complex, vertically integrated and/or coordinated food production systems. These systems have also been focused on development of differentiated ‘Value Chains’ as a departure from the traditional commodity oriented ‘Supply Chains’. The main goal of value chains is to achieve sustainable competitiveness through focusing resources on efficiently producing goods that offer superior consumer-recognized value. A closely-aligned value chain often contains vertically and horizontally linked players such as genetics and genetic improvement program(s), farmer(s), processor(s), distributor(s), and retailer(s). In this paper we postulate that the underlying foundation of the success of meat value chain accomplishments has been through substantial development of animal genetic technologies enabling sustainable production of animal protein-based consumer products of desirable quantity and quality. It is plausible to assume that further advancement in genomic selection and eventually proteomics will enable implementation of more complex genetic improvement programs leading to further development of differentiated meat value chains focused on ever changing consumer needs.