Processed meat, representing about 22% of per capita meat consumption, undergoes technological transformations, such as salting, drying, cooking, or frying. Proteomic methods have been applied to monitor the effects of the processing on meat from cow, yak, pig, lamb, goat, and chicken with the aim of correlating protein pattern with meat quality as well as of identifying adulterations.

Proteomics of Meat Products / Paredi, G; Mori, F; Mozzarelli, A. - ELETTRONICO. - (2018), pp. 297-309. [10.1007/978-3-319-69682-9]

Proteomics of Meat Products

Paredi G;Mozzarelli A
2018

Abstract

Processed meat, representing about 22% of per capita meat consumption, undergoes technological transformations, such as salting, drying, cooking, or frying. Proteomic methods have been applied to monitor the effects of the processing on meat from cow, yak, pig, lamb, goat, and chicken with the aim of correlating protein pattern with meat quality as well as of identifying adulterations.
978-3-319-69682-9
Proteomics of Meat Products / Paredi, G; Mori, F; Mozzarelli, A. - ELETTRONICO. - (2018), pp. 297-309. [10.1007/978-3-319-69682-9]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2838440
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