CONICET | Buscador de Institutos y Recursos Humanos

Meat consumption is an important part of human diet with strong implications inhealth, economy and culture worldwide. Meat is a proteinaceous product and thereforeproteomics holds a considerable value to the study of the protein events underlying meatproduction and processing. In this article we will review this subject in an integrated?farm to fork? perspective, i.e. focusing on all the major levels of the meat producingchain: farm, abattoir and transformation industry. We will focus on the use, importanceand applications of proteomics, providing clear examples of the most relevant studies inthe field. A special attention will be given to meat production, as well as quality control.In the latter, a particular emphasis will be given to microbial safety and the detection offrauds.