title: Application to proteomics to understand and modify meat quality.
abstract: 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.
authors.affiliation: INRA QuaPA, F 63122 saint Genès Champanelle, France.
authors.forename: M
authors.initials: M
authors.lastname: Gobert
authors.affiliation: INRA QuaPA, F 63122 saint Genès Champanelle, France.
authors.forename: T
authors.initials: T
authors.lastname: Sayd
authors.affiliation: INRA QuaPA, F 63122 saint Genès Champanelle, France.
authors.forename: P
authors.initials: P
authors.lastname: Gatellier
authors.affiliation: INRA QuaPA, F 63122 saint Genès Champanelle, France. Electronic address: veronique.sante@clermont.inra.fr.
authors.forename: V
authors.initials: V
authors.lastname: Santé-Lhoutellier
mesh_terms: D000818:Animals; D004032:Diet; D005524:Food Technology; D016678:Genome; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D009124:Muscle Proteins / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D020543:Proteome; D040901:Proteomics
chemical_list: D009124:Muscle Proteins; D020543:Proteome
keywords: Meat quality; Nutritional quality; Proteomics; Sanitory