NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality

Bertram, Hanne Christine

doi:10.1016/b978-0-08-100593-4.00014-x

Cited by 5 publications

(2 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The experimental approach typically applied in studies using these techniques has been described as data-driven, rather than hypothesisdriven research (Leonelli 2012;Strasser 2012). In relation to meat quality, the application of transcriptomics, proteomics and metabolomics has been reviewed by (Guo & Dalrymple 2017), and (Bertram 2017), respectively. Genome-wide association studies (GWAS) also fit into this data-driven category, typically consisting of examinations of the whole genome (or as much as possible) for single nucleotide polymorphisms (SNPs) that are consistently associated with a particular trait or aspect of meat quality.…”

Section: Introductionmentioning

confidence: 99%

Insights on meat quality from combining traditional studies and proteomics

2021

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Insights on meat quality from combining traditional studies and proteomics

2021

View full text Add to dashboard Cite

“…In addition, research on muscle fiber biology and the interaction with intramuscular fat and connecting tissues has revealed insights into the complexity of the muscle to meat conversion [ 12 , 13 , 14 ]. Meanwhile, genomics approaches [ 15 ] and biochemical profiling approaches (proteomics, metabolomics) are additionally used to relate quality traits to particular biomarkers, and to look for the impact of metabolic networks [ 16 , 17 , 18 ]. So far, the broad analysis of metabolites has revealed several biomarkers for particular aspects of meat quality in chicken, beef and pork, but also for animal growth performances.…”

Section: Introductionmentioning

confidence: 99%

Sexual Dimorphism of Metabolite Profiles in Pigs Depends on the Genetic Background

et al. 2021

View full text Add to dashboard Cite

The study aimed to investigate possible systematic effects in the basic underlying variability of individual metabolomic data. In this context, the extent of gender- and genotype-dependent differences reflected in the metabolic composition of three tissues in fattening pigs was determined. The 40 pigs belonged to the genotypes PIx(LWxGL) and PIxGL with gilts and boars, respectively. Blood and tissue samples from M. longissimus dorsi and liver were directly taken at the slaughtering plant and directed to GC × GC qMS metabolite analysis. Differences were observed for various metabolite classes like amino acids, fatty acids, sugars, or organic acids. Gender-specific differences were much more pronounced than genotype-related differences, which could be due to the close genetic relation of the fattening pigs. However, the metabolic dimorphism between gilts and boars was found to be genotype-dependent, and vice versa metabolic differences between genotypes were found to be gender-dependent. Most interestingly, integration into metabolic pathways revealed different patterns for carbon (C) and nitrogen (N) usage in boars and gilts. We suppose a stronger N-recycling and increased energy metabolism in boars, whereas, in gilts, more N is presumably excreted and remaining carbon skeletons channeled into lipogenesis. Associations of metabolites to meat quality factors confirmed the applicability of metabolomics approaches for a better understanding about the impact of drivers (e.g., gender, age, breed) on physiological processes influencing meat quality. Due to the huge complexity of the drivers-traits-network, the derivation of independent biomarkers for meat quality prediction will hardly be possible.

show abstract

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Rodrigues,

Dias,

Teixeira

2024

Curr Food Sci Tech Rep

View full text Add to dashboard Cite

Purpose of Review Sensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being the ultimate consumers, assess food traits effectively. However, human judgment is influenced by various factors. Hence, countering subjectivity is crucial for objective evaluation while retaining hedonic insights. Recent Findings Food’s sensory assessment primarily employs humans. Various techniques differentiate, depict, or rank food. Modern sensory tools, aiming to enhance objectivity and reliability, are emerging to supplement or supplant human assessment. This advance can bolster quality, consistency, and safety by mimicking human senses such as smell, taste, and vision, mitigating risks tied to human assessors. Summary This paper provides a review about sensory analysis of food using technological methodologies. A review of different technological tools to analyze sensory characteristics of food, as well as a discussion of how those technological tools can relate to humans’ perception of food is presented.

show abstract

NMR Spectroscopy and NMR Metabolomics in Relation to Meat Quality

Cited by 5 publications

References 69 publications

Insights on meat quality from combining traditional studies and proteomics

Insights on meat quality from combining traditional studies and proteomics

Sexual Dimorphism of Metabolite Profiles in Pigs Depends on the Genetic Background

Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

Contact Info

Product

Resources

About