Towards the discovery of goat meat quality biomarkers using label-free proteomics

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

“…Goat carcasses often have a high ultimate pH and low glycolytic potential, resulting in tougher meat that can be stringy and less desirable to consumers (Webb & Pophiwa, 2018;Lamri et al, 2023a). To address this issue, technologies like electrical stimulation (ES) are used to improve the conversion of muscle into meat more effectively.…”

“…Cooking further reduces enzyme activities, prevent against lipid oxidation and microbial spoilage of meat (Domínguez et al, 2019). However, prolonged cooking results in production of cook-outs or cooking loss and damages the sensory and nutritional qualities of meat (Guerrero et al, 2013;Webb et al, 2005;Lamri et al, 2023a). Narayan et al (2015) studied the effects of pressure-cooking, marination with citric acid and cucumis powder spray on quality attributes of goat meat curry.…”

Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

“…Proteomics offers the analytical opportunity to apply effective quantitative methods for the characterization of the global or partial proteomes of the muscle tissues ( Munekata et al, 2021 , Gagaoua and Picard, 2022 , Gagaoua and Zhu, 2022 ). For example, proteomics allows a better understanding of the biochemical mechanisms underpinning meat quality and authenticity ( Gagaoua and Zhu, 2022 , Gagaoua and Picard, 2022 , Lamri et al, 2023b ). The combination of electrophoresis separation, mainly two-dimensional electrophoresis, coupled with mass spectrometry (MS) methods is the most cost-efficient approach in proteomics as it allows the detection, characterization, and quantification of many proteins ( Bonzon-Kulichenko et al, 2011 , Meyer and Schilling, 2017 , Picard and Gagaoua, 2020a , della Malva et al, 2023b , Scapol et al, 2023 ).…”

Proteomics as an Emerging Tool in Equine Meat Research: An Overview

“…Equine meat (from donkeys and horses) is widely recognized as a health-beneficial food due to its greater content of vitamins, minerals, conjugated fatty acids, and low fat and cholesterol content (Marino et al, 2022). Despite its excellent nutritional value, preferences and perceptions of equine meat differ significantly due to the social, historical, ethical, and psychological characteristics of consumers (Lopez-Pedrouso et al, 2023). In fact, recent trends show an increase in production and consumer demand for equine meat (FAOSTAT, 2021).…”

“…In terms of sensory properties, equine meat is considered a tough and dark red meat, which drives its consumer acceptability, and consequently, the purchasing decision at the point of sale. Proteomics-based techniques have been employed to decipher the proteome changes and the underlying molecular mechanisms related to different meat organoleptic traits in different species (Di Luca et al, 2011;della Malva et al, 2017;Lopez-Pedrouso et al, 2020;Gagaoua et al, 2020;Gagaoua et al, 2021;Lamri et al, 2023). In the particular case of equids, proteomics has been very recently applied, and to the best of our knowledge, in less than 10 studies (Table 1).…”