Meat shelflife
Ontology highlight
ABSTRACT:
PROVIDER: PRJEB57804 | ENA |
REPOSITORIES: ENA
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Project description:To find a promoter upregulated in the presence of rotten meat, we exposed B. subtilis 168 to the volatiles of rotten meat (mixed beef/pork) and performed a microarray comparing it to B. subtilis which was not exposed to the meat. The results where used to build iGEM Groningen 2012s Food Warden, a spoiled meat detector. Find more information at: 2012.igem.org/Team:Groningen
2013-09-04 | GSE50538 | GEO
Project description:To find a promoter upregulated in the presence of rotten meat, we exposed B. subtilis 168 to the volatiles of rotten meat (mixed beef/pork) and performed a microarray comparing it to B. subtilis which was not exposed to the meat. The results where used to build iGEM Groningen 2012s Food Warden, a spoiled meat detector. Find more information at: 2012.igem.org/Team:Groningen One condition design; including dye swap, two technical replicates and two experimental replicates
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Project description:The processing ability of chicken meat is highly related to its ultimate pH (pHu), which is mainly determined by the amount of glycogen in the muscle at death. The molecular mechanisms involved in variations of those traits for chicken remain to be fully described. For that purpose, two chicken lines were divergently selected on breast meat pHu, i.e. the pHu- and the pHu+ lines. In this study, Chicken Genome Arrays (60 K) were used to compare muscle gene expression profiles of chickens from both lines. The final goal of this experiment is to identify biomarkers of low and high-pHu chicken meat. This study was supported by INRA and the French Ministry of Agriculture through the RFI CASDAR #1309 OPTIVIANDE.
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Project description:The use of an animal component-free scaffold to culture muscle cells on is a potential approach for producing (hybrid) cultured meat. However, to develop a plant-based scaffold with optimal mechanical characteristics for muscle cell growth, differentiation and maturation, it is essential to characterize the natural extracellular matrix (ECM) found in conventional meat. Therefore, this research initially involved isolating the ECM by removing muscle cells through 0.5 % SDS decellularization. Subsequently, various structural parameters of both fresh meat (representing the upper limit) and decellularized meat (representing the lower limit) were measured. Effective removal of cells and adequate preservation of the ECM's main structure and components were confirmed through Picogreen assay, proteomic analysis, and determination of glycosaminoglycan (GAG) content. Samples underwent amplitude sweeps, texture analyses and internal structure visualization. The conditions resembling the natural ECM of muscle cells lie between the determined upper and lower limits for each parameter.
2025-07-17 | PXD051447 | Pride