Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2023
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/14145 https://www.sciencedirect.com/science/article/pii/S1874391923000258 https://doi.org/10.1016/j.jprot.2023.104836 |
| _version_ | 1855485311833866240 |
|---|---|
| author | Zhang, Renyu Pavan, Enrique Ross, Alastair Deb-choudhury, Santanu Dixit, Yash Mungure, Tanyaradzwa Realini, Carolina Cao, Mingshu Farouk, Mustafa |
| author_browse | Cao, Mingshu Deb-choudhury, Santanu Dixit, Yash Farouk, Mustafa Mungure, Tanyaradzwa Pavan, Enrique Realini, Carolina Ross, Alastair Zhang, Renyu |
| author_facet | Zhang, Renyu Pavan, Enrique Ross, Alastair Deb-choudhury, Santanu Dixit, Yash Mungure, Tanyaradzwa Realini, Carolina Cao, Mingshu Farouk, Mustafa |
| author_sort | Zhang, Renyu |
| collection | INTA Digital |
| description | Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. |
| format | Artículo |
| id | INTA14145 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA141452023-03-06T15:35:36Z Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics Zhang, Renyu Pavan, Enrique Ross, Alastair Deb-choudhury, Santanu Dixit, Yash Mungure, Tanyaradzwa Realini, Carolina Cao, Mingshu Farouk, Mustafa Carne Oveja Cordero Proteómica Metabolómica Calidad de la Carne Meat Ewes Lambs Proteomics Metabolomics Meat Quality Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from ‘farm to fork’, including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. EEA Balcarce Fil: Zhang, Renyu. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda. Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Pavan, Enrique. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda. Fil: Ross, Alastair. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda. Fil: Deb-choudhury, Santanu. AgResearch Ltd. Proteins and Metabolites; Nueva Zelanda. Fil: Dixit, Yash. AgResearch Ltd. Food informatics; Nueva Zelanda. Fil: Mungure, Tanyaradzwa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda. Fil: Realini, Carolina. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda. Fil: Cao, Mingshu. AgResearch Ltd. Data Science; Nueva Zelanda. Fil: Farouk, Mustafa. AgResearch Ltd. Food Technology & Processing; Nueva Zelanda. 2023-03-06T15:23:23Z 2023-03-06T15:23:23Z 2023-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14145 https://www.sciencedirect.com/science/article/pii/S1874391923000258 1876-7737 (online) 1874-3919 (print) https://doi.org/10.1016/j.jprot.2023.104836 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Journal of Proteomics 276 : 104836 (30 March 2023) |
| spellingShingle | Carne Oveja Cordero Proteómica Metabolómica Calidad de la Carne Meat Ewes Lambs Proteomics Metabolomics Meat Quality Zhang, Renyu Pavan, Enrique Ross, Alastair Deb-choudhury, Santanu Dixit, Yash Mungure, Tanyaradzwa Realini, Carolina Cao, Mingshu Farouk, Mustafa Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title | Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title_full | Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title_fullStr | Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title_full_unstemmed | Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title_short | Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| title_sort | molecular insights into quality and authentication of sheep meat from proteomics and metabolomics |
| topic | Carne Oveja Cordero Proteómica Metabolómica Calidad de la Carne Meat Ewes Lambs Proteomics Metabolomics Meat Quality |
| url | http://hdl.handle.net/20.500.12123/14145 https://www.sciencedirect.com/science/article/pii/S1874391923000258 https://doi.org/10.1016/j.jprot.2023.104836 |
| work_keys_str_mv | AT zhangrenyu molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT pavanenrique molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT rossalastair molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT debchoudhurysantanu molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT dixityash molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT munguretanyaradzwa molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT realinicarolina molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT caomingshu molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics AT faroukmustafa molecularinsightsintoqualityandauthenticationofsheepmeatfromproteomicsandmetabolomics |