Applications of Proteomics and Genomics for Improving Meat Quality
Javed Ujjan★, Maria Khushbakht2, Tanveer Soomroa3, Zan Linsen4★ Corresponding author
- 1Assistant Professor at Department of Zoology,Shah Abdul Latif University, Khairpur-66020, PAKISTAN.
- 2MS studentsat Department of Zoology, Shah Abdul Latif University, Khairpur-66020, PAKISTAN.
- 3MS students at Department of Zoology,Shah Abdul Latif University, Khairpur-66020, PAKISTAN.
- 4Professor and Vice dean,College of Animal Sciences & Technology, Northwest A&F University, Shaanxi-712100, CHINA.
Received: 11-09-2015; Revised: 12-10-2015; Accepted: 25-11-2015.
Volume 4, Issue 3 · pp. 236–241 · PUBLISHED 31 December 2015 · DOI:
ABSTRACT
This paper introduces a series of phenotypic analyses done in parallel with genotypic analyses for the bovine meat quality. This has allowed new knowledge to be gained of the genetic, environment and management factors that impact on the carcase and eating quality, visual appeal, odour and health attributes of meat quality. The Review described involved close collaboration with commercial partners across the supply chain in the sire breeding as well as the meat processing industries. This approach has enabled timely delivery and adoption of Review results to industry in an unprecedented. A special attention will be given to meat production, as well as quality control. In the latter, a way and provides a good model for future Review. Sufficient diversity in performance and adaptability can be exploited for actual improvement accruing to conservation and development of indigenous cattle resources.
KEYWORDS
REFERENCES
As publishedShowing references and in-text citations exactly as published.
Cite this article
SELECT FORMAT
Ujjan, J., Khushbakht, M., Soomroa, T., & Linsen, Z. (2015). Applications of Proteomics and Genomics for Improving Meat Quality. Asian Journal of Biological and Life sciences, 4(3), 236–241.