| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791364 | Meat Science | 2014 | 5 Pages |
Abstract
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future.
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Authors
M. Gobert, T. Sayd, P. Gatellier, V. Santé-Lhoutellier,