Abstract：
Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.
摘要：
蛋白质组学是一个自20世纪90年代中期出现以来发展迅速的领域,涉及食品技术等许多学科。蛋白质组学技术在食品等复杂生物样品研究中的应用,特别是肉制品，允许科学家破译不同质量性状背后的潜在细胞机制。最近,我们非常重视发现生物标志物，这些生物标志物有助于预测产品的生化转化，并提供与可追溯性和食品安全相关的参数的关键信息。本文综述了蛋白质组学在加工肉制品改良中的贡献。最近在这些产品的蛋白质组研究中成功地进行了不同的技术和策略，这些产品可以帮助开发具有更高感官质量的食品，同时通过早期发现微生物污染和欺诈来确保消费者安全。意义：食品行业和学术界共同努力，以响应市场需求为目标，总是追求卓越。特别是,肉类行业必须面对一系列挑战，例如，根据消费者要求的标准实现感官属性，并保持高水平的安全性和透明度，避免交付掺假和/或污染的产品。这篇综述工作揭示了如何通过蛋白质组学技术解决上述挑战，讨论这方面的最新和最杰出的研究，这无疑有助于提高质量，在这个词的所有延伸中，肉类产品，提供蛋白质组学研究领域的相关知识。
