Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective

Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

“…Peptidomic analyses have a great potential for the determination of meat composition in processed foods due to the high stability of peptide material. Indeed, peptide fractions originated from meat have already been identified as biomarkers for meat tenderness, authenticity and sensory attributes Ouali et al, 2013;Paredi et al, 2013;Sentandreu, Fraser, Halket, Patel, & Bramley, 2010;Sentandreu et al, 2007). To our knowledge, no substantial information about the characterization of peptides generated during fermentation of dry-cured sausages is available so far.…”

The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham

“…These problems could be overcome by using modern mass-spectrometry techniques, which have allowed faster and more accurate identification and quantification of proteins extracted from complex samples (Aebersold & Mann, 2003;Cravatt, Simon, & Yates, 2007). Thus, a combination of 2-D electrophoresis and mass spectrometry, especially MALDI-TOF MS, provides high resolution separations, protein identifications by peptide mass fingerprinting, and quantification by measuring gel band densities (Di Luccia et al, 2005;Paredi et al, 2013;Théron et al, 2011), although only a few studies follow up the degradation profile of proteins during dry-cured ham processing.…”

In-depth characterisation of the lamb meat proteome from longissimus lumborum

“…Notably, lamb meat takes up the majority of New Zealand's sheepmeat export value, being approximately $1.5 billion Euros in year ended September 2012 [19]. Despite being a major global meat source, only a few proteomic papers on sheep skeletal muscle have been published [20][21][22][23][24][25][26] in contrast to other popular meat animal species [see the comprehensive review by 10,27]. To the best of our knowledge, no in-depth study dedicated to describing the skeletal muscle/meat proteome of lambs has been reported to date.…”