Shotgun mass spectrometry characterization of beef jerky and unprocessed beef meat

ABSTRACT: Snacking has been traditionally associated with consumption of carbohydrates- and fats-rich foods. Nevertheless, new dietary trends have modified the social perception and outcomes of this dietary habit promoting consumption of protein-rich foods. This study investigates the impact of food processing on the proteome of one of the most widely consumed meat snacks, beef jerky. We have performed discovery-driven proteome-wide analyses, which encountered a significantly elevated presence of reactive prooxidant post-translational modifications in jerky compared to unprocessed meat.

INSTRUMENT(S):

ORGANISM(S): Bos Taurus (bovine)

SUBMITTER: Aida Serra  

LAB HEAD: Siu Kwan Sze

PROVIDER: PXD012112 | Pride | 2022-02-23

REPOSITORIES: Pride