Omics integrating physical techniques: Aged Piedmontese meat analysis

Alessandro Lana; Valentina Longo; Alessandra Dalmasso; Angelo D’Alessandro; Maria Teresa Bottero; Lello Zolla

doi:10.1016/j.foodchem.2014.09.146

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Omics integrating physical techniques: Aged Piedmontese meat analysis

Alessandro Lana Valentina Longo Alessandra Dalmasso Angelo D’Alessandro Maria Teresa Bottero Lello Zolla

Year: 2014 Journal: Food Chemistry Vol: 172 Pages: 731-741 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2014.09.146

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Keywords:

Tenderness Metabolomics Umami Urea cycle Ageing Longissimus Thoracis Biochemistry Proteomics Food science Biology Chemistry Bioinformatics Arginine Taste Genetics Amino acid

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Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Metabolomics and Mass Spectrometry Studies

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Advanced Chemical Sensor Technologies

Physical Sciences → Engineering → Biomedical Engineering

Omics integrating physical techniques: Aged Piedmontese meat analysis

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