14. Assessment in the Quality and Safety of Food of Animal Origin

  1. P. David Eckersall2 and
  2. Phillip D. Whitfield3
  1. Begonya Marcos,
  2. Jingshun Liu,
  3. Dilip K. Rai,
  4. Alessio Di Luca and
  5. Anne Maria Mullen

Published Online: 5 AUG 2011

DOI: 10.1002/9780470960660.ch14

Methods in Animal Proteomics

Methods in Animal Proteomics

How to Cite

Marcos, B., Liu, J., Rai, D. K., Di Luca, A. and Mullen, A. M. (2011) Assessment in the Quality and Safety of Food of Animal Origin, in Methods in Animal Proteomics (eds P. D. Eckersall and P. D. Whitfield), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960660.ch14

Editor Information

  1. 2

    University of Glasgow, UK

  2. 3

    University of the Highlands and Islands, UK

Author Information

  1. Teagasc, Ashtown Food Research Centre, Ireland

Publication History

  1. Published Online: 5 AUG 2011
  2. Published Print: 19 AUG 2011

ISBN Information

Print ISBN: 9780813817910

Online ISBN: 9780470960660

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Keywords:

  • food quality and safety assessment - food of animal origin, safety and quality specifications;
  • proteomics, systematic protein sequence determination - modification state and interaction partners;
  • proteome characterization, two approaches - comparative proteomics and mapping proteomics;
  • comparative proteomics, and biological mechanisms - phenotype and genotype link;
  • proteome research, degradation processes of structural proteins - role in meat tenderness;
  • postslaughter processing - and protein changes in postmortem muscle;
  • proteomics and species authentication - in food of animal origin, for health, economic and religious reasons;
  • genomic and proteomic techniques - as tools for determining species of origin;
  • food allergen characterization - skin prick test (SPT) or atopy patch test (APT) and/or double blind placebo-controlled food challenge (DBPCFC);
  • biological mechanism, and meat quality - not fully understood, answers from “– omics” technologies

Summary

This chapter contains sections titled:

  • Introduction

  • Proteomics to Assess the Quality of Muscle Foods

  • Proteomics to Assess the Quality of Dairy Products

  • Proteomics and Species Authentication

  • Identification and Characterization of Allergens of Animal Origin

  • Conclusions

  • Acknowledgments

  • References