Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the last two decades of high-throughput techniques such...

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Bibliographic Details
Main Authors: María López-Pedrouso, José M. Lorenzo, Mohammed Gagaoua, Daniel Franco
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Biology
Subjects:
pig
Online Access:https://www.mdpi.com/2079-7737/9/11/393