[image] [image] Ressource protégée - INRAE - Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Accéder directement au contenu
*[image] [image]*

* [Documentation](#)

* FR
  Français (FR)

* Anglais (EN)
  Se connecter

* [Portail HAL INRAE](#)

* Recherche
  Loading...

## Recherche avancée

Information de documents

Titres

○ Titres

○ Sous-titre

○ Titre de l'ouvrage

○ Titre du volume (Série)

○ Champ de recherche par défaut (multicritères) + texte intégral des PDF

○ Résumé

○ Texte intégral indexé des documents PDF

○ Thésaurus INRAE

○ Mots-clés

○ Type de document

○ Sous-type de document

○ Tous les identifiants du document

○ Identifiant HAL du dépôt

○ Langue du document (texte)

○ Pays (Texte)

○ Ville

○ À paraître (true ou false)

Ajouter
1 **Meat Omics: Trends and applications of Omics strategies in meat research**

2 Mohammed Gagaoua¹*, Daniel Franco² and Ranjith Ramanathan³

3 ¹ PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France

4 ² Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain

5 ³ Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA

7 * Correspondence: mohammed.gagaoua@inrae.fr

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
The sustainable production of meat and meat products with consistently high quality is an ongoing challenge for farmers, meat industry stakeholders, and researchers. To guarantee sustainable and high eating qualities of meat products to consumers, it is a prerequisite to understand the biological mechanisms underlying the conversion of muscle into meat, as well as a deeper understanding and control of the impacts of pre- and post-harvest practices on the *post-mortem* muscle and the determination of the final meat quality traits. Over the past two decades, considerable advances in high-throughput Omics technologies in the frame of Foodomics (Fig. 1) such as genomics, transcriptomics, proteomics and, more recently, peptidomics, metabolomics, and lipidomics, together with the considerable development of sophisticated statistical methods/packages and bioinformatics toolboxes [1, 2], have made it possible to explore meat quality and its determination in unprecedented depth [3]. In fact, Omics technologies allow the generation of large amounts of biological data about the genomes, transcriptomes, proteomes, metabolomes, etc. from a wide variety of samples such as tissues (muscle, fat) or biological fluids (plasma, meat exudate) to relate them with key meat quality parameters and/or animal performances, and thereby decipher meat quality variation or better understand the development of quality and its defects (Fig. 1).

23

24

25

26

27

28

29

30

31

32

<figure><img src="image_1.png" /></figure>

33

34

<caption>**Fig. 1.** Illustration of the cascade of the big four Omics approaches applied in meat research profiling and beyond.</caption>

35

36

37

38

39

40

41

42

43

In this thematic issue, the potential of Omics methods currently applied to meat research have been demonstrated through seventeen papers that grouped seven reviews and ten original research papers. Overall, the papers described cutting-edge Omics methods to study several key aspects of meat quality, which were mainly dominated using proteomics (both traditional and label-free shotgun approaches), followed by metabolomics, lipidomics and new emerging approaches such as Rapid Evaporative Ionization Mass Spectrometry (REIMS) fingerprinting. The dominating use of proteomics in meat research can be for example explained by the substantial improvement of the experimental technology over the past decades as it evolved from conventional methods to high-throughput methods such as tissue microarray, protein pathway array and mass spectrometry in the frame of shotgun proteomics [4]. Notwithstanding, proteomics has been mainly applied
## Auteur

### Auteur (multicritères)

○ Auteur (multicritères)

○ Auteur : Nom complet

○ Auteur : Nom de famille

○ Auteur : Prénom

○ Auteur : Complément de nom, deuxième prénom

○ Auteur : Organisme payeur

○ Auteur : IdHal (chaîne de caractères)

○ Auteur : Fonction

○ Auteur : personID (entier)

○ Auteur : Identifiant de l'organisme payeur

○ Auteur : Identifiant de la structure

○ Directeur de thèse

○ Éditeur

○ Éditeur scientifique

○ Éditeur de la série

## Ajouter

### Structure

### Structure (multicritères)

○ Structure (multicritères)

○ Structure : Acronyme

○ Structure : Nom

○ Structure : Code

○ Structure : Pays

○ Structure : Type

○ Structure : État dans le référentiel

○ Structure : Identifiant HAL de la structure

○ Structure/équipe de recherche : Pays

○ Structure/regroupement d'équipes : Pays

○ Structure/laboratoire : Pays

○ Structure/regroupement de laboratoires : Pays

○ Structure/institution : Pays

○ Structure/regroupement d'institutions : Pays

## Ajouter
44

45

46

47

48

49

50

51

52

for three major objectives (Fig. 2) as recently discussed by Gagaoua et al. [5], these being (i) to characterize the dynamic changes, modifications and interactions in post-mortem muscle/meat proteomes; (ii) to understand the underlying mechanisms and biochemical pathways underpinning the determination and variation of the phenotypes of interest in animal production including meat quality traits; and (iii) to evaluate, predict and monitor the potential quality of carcasses and meat quality traits based on candidate biomarkers. This latter was mainly conducted in the frame of data-driven approaches (i.e., methods seeking potential putative biomarkers based on data modelling) to propose explanatory mechanisms and/or predictive models of the targeted phenotypes. Interestingly, similar objectives have been adopted in the current developments and emerging applications of metabolomics in meat research [6, 7].

<figure><img src="image_2.png" /></figure>

53

54

<caption>**Fig. 2.** The main application objectives of proteomics, as one of the major used Omics, in the field of meat research (based on Gagaoua *et al.* [5]).</caption>

55

56

57

58

59

60

61

62

63

64

65

66

67

68

69

70

71

72

73

74

75

76

77

78

79

80

81

82

83

84

85

86

Of the seven reviews, the first one by Mao *et al.* [3] gave an overview of the current applications of Omics in elucidating the underlying biological mechanisms and related factors associated with meat safety. Beyond the applications of Omics technologies to explore the adaptive mechanisms of microorganisms, the authors further emphasized the impact of post-translational modifications (PTMs) in fresh meat. In the frame of chicken meat quality defects, Zhang *et al.* [8] explored the etiology of broiler myopathies using several Omics approaches. To the best of our knowledge, this is the first review that addressed the applications of genomics, transcriptomics, proteomics, metabolomics, lipidomics and metagenomics to evaluate meat quality defects in chicken, also referred to as myopathies. The authors described that the different Omics approaches have been used to understand the genetic predisposition, the protein expression, and the biochemical pathways that are associated with the expression of woody breast meat, white striping, and other myopathies. Ramanathan *et al.* [6] provided a comprehensive and updated overview of the trends and challenges of metabolomics and how it has been applied in the last seven years in meat research to elucidate quality changes. The authors described the importance of metabolites in meat color and its quality defects such as dark-cutting beef, its usefulness to monitor muscle- and aging-specific impacts on meat color, its emerging use in meat tenderness and flavor research to identify biomarkers or for a better understanding of their determination. Furthermore, the authors emphasized the current advances in bioinformatics as key tools to overcome on one hand the challenges of data analysis and interpretation and, to gain on the other hand a deeper understanding of the biochemical changes within the objectives of metabolite pathway enrichment analysis. In the frame of multi-omics, Zhang *et al.* [9] explored the potential of integrating proteomics and metabolomics for deeper molecular insights into the pathways underpinning sheep meat quality variation and authenticity. The review highlighted, for instance, that the improvement of color stability and tenderness could be associated with changes in glycolysis, energy metabolism and endogenous antioxidant capacity of the muscle/meat. They further discussed the conflicting roles of proteolysis in meat quality determination, as enhanced proteolysis seemed to be positively related to tenderness and flavor, but can negatively impact lamb color stability. Jia *et al.* [10] reviewed for the first time the emerging use of lipidomics in meat research, with a focus on goat meat quality. The authors emphasized the different applications of lipidomics such as a better understanding of goat meat quality development, and its evaluation likely for in-depth characterization of the nutritional and health profiles of goat meat. In the context of the nutritional benefits and functional quality of meat, the research paper by Gathercole *et al.* [11] exemplified the valuable role of proteomics in analyzing the potential bioactivities of meat during simulated digestion. The last two reviews by Agregán *et al.* [12] and Suman *et al.* [13], reviewed the applications of proteomics to study processed meat products and to characterize the biochemistry of fresh beef color, respectively. Agregán *et al.* [12] evidenced how the knowledge gained by proteomics can be useful for the improvement of both the
Autres

Champ de recherche par défaut (multicritères)

○ <u>Champ de recherche par défaut (multicritères)</u>

○

○ <u>Revues (multicritères)</u>

○ <u>Revue : Éditeur</u>

○ <u>Revue : Titre abrégé</u>

○ <u>Revue : Titre</u>

○ <u>Revue : Identifiant interne</u>

○ <u>Revue : Date de début de publication</u>

○ <u>Revue : ISSN électronique</u>

○ <u>Revue : ISSN</u>

○ <u>Revue : Éditeur</u>

○ <u>Revue : Couleur dans SHERPA/RoMEO</u>

○ <u>Revue : État dans le référentiel</u>

○

○ <u>Colloque (multicritères)</u>

○ <u>Colloque : Titre</u>

○ <u>Colloque : Organisateur</u>

○ <u>Colloque : date de début (Année)</u>

○ <u>Colloque : date de fin (Année)</u>

○ <u>Conférence invitée (oui/non)</u>

○

○ <u>Projets ANR (multicritères)</u>

○ <u>Projet ANR : Acronyme</u>

○ <u>Projet ANR : Acronyme du programme</u>

○ <u>Projet ANR : Code décision (référence)</u>

○ <u>Projet ANR : Nom</u>

○ <u>Projet ANR : Identifiant interne</u>

○ <u>Projet ANR : État dans le référentiel</u>

○

○ <u>Projets européens (multicritères)</u>

○ <u>Projet européen : Acronyme</u>

○ <u>Projet européen : Identifiant de l'appel à projet</u>

○ <u>Projet européen : Référence</u>

○ <u>Projet européen : Nom</u>

○ <u>Projet européen : Date de fin</u>

○ <u>Projet européen : Financement</u>

○ <u>Projet européen : Date de début</u>
technological processes in meat and the safety quality. Suman et al. [13], reviewed the studies published in the last decade on the pivotal role of muscle proteome in fresh beef color determination. For example, they discussed the wide range of factors, including endogenous skeletal muscle components, which can affect myoglobin biochemistry and color stability in beef. Moreover, the potential use of muscle proteins and PTMs of myoglobin as candidate biomarkers for fresh beef color have been discussed in detail. Finally, the authors provided an up-to-date list of candidate protein biomarkers based on what has been recently proposed by Gagaoua and co-workers thanks to an integromics meta-analysis approach to predict beef color quality determination [14].

In addition to showcasing a range of Omics applications in meat research, proteomics studies in the frame of the discovery and evaluation of biomarkers especially for beef quality were tremendous. Zhu et al. [15] revealed using for the first time a shotgun proteomics approach the molecular signatures determining multiple beef sensory traits (tenderness, stringiness, chewiness and flavor) along with the related protein biomarkers. Among the results, the study reported that precursor metabolites and energy is a key molecular signature of multiple beef quality traits. Moreover, the authors identified that phosphorylase b kinase regulatory subunit alpha (PHKA1) and starch-binding domain-containing protein 1 (STBD1) were both correlated with the four quality traits evaluated and, accordingly these proteins have been proposed as putative biomarkers. Lamri et al. [16] applied for the first time the same shotgun proteomics approach to identify biomarkers of multiple goat meat quality traits. The authors focused on texture quality traits and found 25 proteins to be differentially abundant among quality clusters. Thanks to several bioinformatics analyses, the authors evidenced the interconnectedness of muscle structure, energy metabolism and response to stress as pivotal biological pathways underpinning the determination of goat meat quality. The study by Santiago et al. [17] combined two-dimensional electrophoresis (2-DE) and mass spectrometry to compare the muscle proteomes of bulls and steers. It showed that bulls had more key proteins of catabolic processes, oxidative stress, and muscle contraction compared to steers. For the steers, proteins previously reported as biomarkers of beef tenderness and marbling were up-regulated in steers. Beldarrain et al. [18] used for the first time 2-D DIGE to delve into proteomic differences between aged and non-aged horsemeat. The authors followed the degradation of myofibrillar proteins up to 21 days of ageing and validated using western-blotting the proteins of interest as a way to monitor meat tenderization. The study extended our knowledge of the potentialities of 2-D DIGE to study meat proteolysis during ageing and to compare divergent muscle/meat samples. Another study on beef quality, focused on the early post-mortem (1 h and 1 day) proteome and metabolome of samples categorized based on their pH at 6 h post-mortem to reveal new insights about beef tenderization [19]. The study revealed greater potential of protein degradation, and higher amounts of energy production proteins and metabolites to be related to the higher tenderness at 1 day post-mortem of low 6 h pH steaks. The authors proposed potential biomarkers of more rapid post-mortem metabolism to be linked to earlier tenderization in beef that are worthy of validation using appropriate Omics methods. Likewise and in the frame of beef quality biomarkers evaluation, Picard et al. [20] investigated using univariate and multivariate statistical approaches the relationships of a list of 29 candidate biomarkers quantified in two muscles of cows using Reverse Phase Protein Array (RPPA) assay [21] with multiple meat and carcass qualities. The authors shortlisted 10 protein biomarkers to be tested in a larger population to feed the pipeline of biomarker discovery. Currently, progress in meat quality biomarker discovery (namely for beef), while significant, is still hampered by several technical drawbacks related to the nature of the muscle structure, such as the recovery of connective tissue and extracellular matrix (ECM) proteins. To shed light on this aspect, Listrat et al. [22] described thanks to a data-mining and bioinformatics approach the first cattle matrisome repertoire containing 1022 genes. We believe that the integration of matrisome analyses in meat research would help us in the future to reveal the sophisticated mechanisms underlying meat quality determination and, accordingly refine the list of biomarkers that will be proposed to the meat industry in complementary of the recently proposed first repertoire of beef tenderness biomarkers [23].

Studies on lamb meat Omics are very scarce in the literature. della Malva et al. [24] investigated for the first time the effects of dietary supplementation with hazelnut skin by-product on both the plasma and muscle proteomes and the consequences on meat quality. The authors evidenced using 2-DE, LC-MS/MS and bioinformatics approaches the biochemical pathways at interplay and the potential candidate plasma biomarkers to predict, in non-invasive way, lamb meat quality early post-mortem. Among the proteins influenced by hazelnut skin by-product supplementation, four of them, these being apolipoprotein A-I (APOA1), prohibitin (PHB), actin, cytoplasmic 2 (ACTG1) and albumin (ALB) were common to both plasma and muscle proteomes. The authors suggested a sophisticated biological cross-talk. Furthermore, the four proteins have been proposed as candidate biomarkers to predict early post-mortem lamb meat quality. Zhang et al. [25] on another hand proposed the first REIMS fingerprinting study to accurately discriminate lamb meat aged with different methods and levels of dehydration. It showed that REIMS is a promising approach for rapid authentication and quality prediction of ageing methods and flavor potential of lamb meat and other muscle foods.

In summary, this thematic issue gathered diverse applications of Omics approaches in meat research and all highlighted their potential to decipher the unknowns. Nevertheless, comprehensive studies from a systems biology perspective are needed to integrate information obtained from different Omics methods/data and
○ Projet européen : État dans le référentiel

○ Projet européen : Identifiant interne

○

○ Date de production : année

○ Date de mise en ligne : année

○ Date de publication : année

○ Date d'écriture : année

○ Date de modification du dépôt : année

○ Date de dépôt : année

○ Date de publication électronique : année

○

○ Collection HAL (multicritères)

○ Collection HAL : catégorie

○ Collection HAL : Code

○ Collection HAL : Nom

○ Collection HAL : Identifiant interne

○

○ Identifiant interne du contributeur/déposant

○ Nom complet du contributeur/déposant

○

○ Domaines

○ Domaine primaire

○ Domaine racine

○ Sous-domaine niveau 1

○ Sous-domaine niveau 2

○ Sous-domaine niveau 3

○

○ Statut du document

○ Version du document

○ Type de dépôt

○ Type de document

○ ISBN

○ Numéro - référence

○ Identifiant DOI

○

○ Classification

○ Audience

○ Vulgarisation

○ Comité de lecture - texte (oui ou non)

○ Actes de colloque
148 thereby understand a larger picture beyond quality variations. Further efforts in Omics data sharing among the
149 meat scientist's community is definitely necessary to advance common scientific and technical questions that
150 would allow significant developments and consolidation of our current understanding of the mechanisms. Meat
151 Omics has with no doubts a promising future ahead with key roles in helping achieve the sustainable framework
152 agenda of livestock and meat production.

153 Acknowledgements

154 We are grateful to the support of Brigitte Picard (an imminent meat proteomics researcher at INRAE), Ingrid
155 Miller (executive editor of animal proteomics at *Journal of Proteomics*), Carly Middendorp (senior editorial
156 manager at *Journal of Proteomics*) and Juan Calvete (editor-in-chief of *Journal of Proteomics*). We are further
157 thankful to the reviewers and contributing authors for giving their reflections on, and valuable contributions to,
158 the Meat Omics field and making this thematic issue possible.

159 References

160 [1] F. Kiyimba, M. Gagaoua, S.P. Suman, G.G. Mafi, R. Ramanathan, Bioinformatics: In-depth analyses of omics data in the field of muscle biology and meat biochemistry, Encyclopedia of Meat Sciences, Elsevier2024, pp. 528-539.

161 [2] M. Gagaoua, Recent Advances in OMICS Technologies and Application for Ensuring Meat Quality, Safety and Authenticity, Foods 11(16) (2022) 2532.

162 [3] X. Mao, A.P. Bassey, D. Sun, K. Yang, K. Shan, C. Li, Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition, Journal of Proteomics 276 (2023) 104840.

163 [4] M. Gagaoua, B. Picard, Proteomics to explain and predict meat quality, in: P. Purslow (Ed.), New Aspects of Meat Quality, Woodhead Publishing2022, pp. 393-431.

164 [5] M. Gagaoua, W.M. Schilling, X. Zhang, S.P. Suman, Applications of proteomics in meat research, Encyclopedia of Meat Sciences, Elsevier2024, pp. 513-527.

165 [6] R. Ramanathan, F. Kiyimba, S.P. Suman, G.G. Mafi, The potential of metabolomics in meat science: Current applications, trends, and challenges, Journal of Proteomics 283-284 (2023) 104926.

166 [7] S. Muroya, S. Ueda, T. Komatsu, T. Miyakawa, P. Ertbjerg, MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals, Metabolites 10(5) (2020).

167 [8] X. Zhang, S.W. Smith, L.R. Zaldivar, D.J. Lesak, M.W. Schilling, Study of emerging chicken meat quality defects using OMICS: What do we know?, Journal of Proteomics 276 (2023) 104837.

168 [9] R. Zhang, E. Pavan, A.B. Ross, S. Deb-choudhury, Y. Dixit, T.E. Mungure, C.E. Realini, M. Cao, M.M. Farouk, Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics, Journal of Proteomics 276 (2023) 104836.

169 [10] W. Jia, C. Di, L. Shi, Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives, Journal of Proteomics 270 (2023) 104753.

170 [11] J. Gathercole, E. Maes, A. Thomas, R. Wieliczko, A. Grosvenor, S. Haines, S. Clerens, S. Deb-Choudhury, Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion, Journal of Proteomics 273 (2023) 104806.

171 [12] R. Agregán, M. Pateiro, M. Kumar, D. Franco, E. Capanoglu, K. Dhama, J.M. Lorenzo, The potential of proteomics in the study of processed meat products, Journal of Proteomics 270 (2023) 104744.

172 [13] S.P. Suman, Y. Wang, M. Gagaoua, F. Kiyimba, R. Ramanathan, Proteomic approaches to characterize biochemistry of fresh beef color, Journal of Proteomics 281 (2023) 104893.

173 [14] M. Gagaoua, J. Hughes, E.M.C. Terlouw, R.D. Warner, P.P. Purslow, J.M. Lorenzo, B. Picard, Proteomic biomarkers of beef colour, Trends in Food Science & Technology 101 (2020) 234-252.

174 [15] Y. Zhu, R.M. Hamill, A.M. Mullen, A.L. Kelly, M. Gagaoua, Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics, Journal of Proteomics (2023) 104953.

175 [16] M. Lamri, A. della Malva, D. Djenane, M. López-Pedrouso, D. Franco, M. Albenzio, J.M. Lorenzo, M. Gagaoua, Towards the discovery of goat meat quality biomarkers using label-free proteomics, Journal of Proteomics 278 (2023) 104868.

176 [17] B. Santiago, W. Baldassini, O.M. Neto, L.A. Chardulo, R. Torres, G. Pereira, R. Curi, M.R. Chiaratti, P. Padilha, L. Alessandroni, M. Gagaoua, Post-mortem muscle proteome of crossbred bulls and steers: Relationships with carcass and meat quality, Journal of Proteomics 278 (2023) 104871.

177 [18] L.R. Beldarrain, E. Sentandreu, N. Aldai, M.À. Sentandreu, I. Miller, Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome, Journal of Proteomics 272 (2023) 104770.

178 [19] M.D. Schulte, K.G. Hochmuth, E.M. Steadham, S.M. Lonergan, S.L. Hansen, E.J. Huff-Lonergan, Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem, Journal of Proteomics 271 (2023) 104756.

179 [20] B. Picard, A. Cougoul, S. Couvreur, M. Bonnet, Relationships between the abundance of 29 proteins and several meat or carcass quality traits in two bovine muscles revealed by a combination of univariate and multivariate analyses, Journal of Proteomics 273 (2023) 104792.

200 [21] M. Gagaoua, M. Bonnet, L. De Koning, B. Picard, Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed, Meat science 145 (2018) 308-319.

201 [22] A. Listrat, C. Boby, J. Tournayre, C. Jousse, Bovine extracellular matrix proteins and potential role in meat quality: First in silico Bos taurus compendium, Journal of Proteomics 279 (2023) 104891.

202 [23] M. Gagaoua, E.M.C. Terlouw, A.M. Mullen, D. Franco, R.D. Warner, J.M. Lorenzo, P.P. Purslow, D. Gerrard, D.L. Hopkins, D. Troy, B. Picard, Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies, Meat science 172 (2021) 108311.
○ Référence interne

○ Financement

○ Collaborations

○ Public visé

○ Dispositif contributeur

○ Titre du numéro spécial

Ajouter

Lancer la recherche

Recherche experte (SolR)

Recherche experte (SolR)

Lancer la recherche

Vers la recherche avancée

• Déposer

[image]

• Accueil

• Consulter

○ Par collection

○ Par type de publication

○ Par domaine

○ Par collaboration

○ Par date de publication

• Exporter ses publications

• Signaler un doublon

• Boîte à outils

○ Présentation de HAL INRAE

○ Déposer dans HAL INRAE

○ Créer son idHAL et son CV

○ Créer une collection

○ Utiliser le Thésaurus INRAE

• Les revues INRAE
214

215

216

217

218

219

[24] A. della Malva, A. Santillo, A. Priolo, R. Marino, M.G. Ciliberti, A. Sevi, M. Albenzio, Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms, J Proteomics 271 (2023) 104757.

[25] R. Zhang, A.B. Ross, N. Jacob, M. Agnew, M. Staincliffe, M.M. Farouk, Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration, Journal of Proteomics 272 (2023) 104771.

## Mohammed Gagaoua

<figure><img src="image_3.png" /></figure>

Dr. Mohammed Gagaoua is a meat scientist who received his food engineering degree at Constantine University, Algeria. In 2009, Mohammed started a high postgraduate diploma and conducted research on the main endogenous muscle proteolytic systems and serpins inhibitors in the frame of apoptosis as the first step of muscle to meat conversion before receiving his Ph.D. in 2015 on meat and muscle biochemistry at INRA research Centre, France, and Constantine University on biomarkers of sensory qualities of beef: understanding of the biological mechanisms and prediction. He worked as a lecturer at the "Université de Bejaïa" from 2011 to 2014, as an associate professor at "University Mentouri Constantine" from 2012 to 2017, before moving to INRA Auvergne-Rhône-Alpes, France to manage a project about the farm-to-fork continuum data in the frame of "big-data" in meat science field to understand meat quality variability using for the first time rearing factors for joint management of meat and carcass quality properties based on metadata. In February 2019, Mohammed moved to the Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15 Ireland

234

235

236

237

238

239

240

241

242

243

244

245

where he was awarded the prestigious Marie Skłodowska-Curie Career-FIT grant on a research project titled "Omics-Based Biomarkers for Beef Carcass Quality Management". Since October 2022, Mohammed has been appointed as a permanent meat scientist at INRAE, France to develop a research program in the frame of sustainable production and consumption aiming to develop a "One Quality" approach of pork/meat within several farming and production systems. Mohammed's academic focus is on meat science, meat and meat products, foodomics with expertise on proteomics applied to muscle foods, and data integration in the frame of "integromics". His main research interests are muscle and meat biochemistry, Omics in meat science research, novel strategies to improve eating meat quality, biomarkers of meat qualities, and the integration of intrinsic and extrinsic quality dimensions of meat. As a career achiever, Mohammed was runner-up in 2015 for the International Meat Secretariat Award; he received the ICoMST2018 award by Robin Shorthouse for outstanding contribution to advancing Meat Science and the ICoMST2018 Meat Science journal award for best presentation in Australia. He has published more than 130 peer-reviewed papers in international journals, edited 2 books; has 20 book chapters, 60 proceedings, along with numerous contributions in national and international conferences.

## Daniel Franco

<figure><img src="image_4.png" /></figure>

Daniel Franco started his career in 1997 at the Chemical Engineering Dept. involved in a European project related to new processes for the extraction of oils and antioxidant molecules from non-conventional oilseeds and vegetables with applications in pharmaceutical and food industries. During his PhD, Daniel acquired knowledge of solid-liquid extraction of oil from vegetable matrices, as well as, in chromatography techniques for determining polyphenolic compounds. From 2005 to 2009, he obtained a postdoctoral position at Agricultural Research Centre and his research was focused on understanding the biochemical mechanisms behind meat ageing and the technological processes applied to meat products in terms of texture, sensorial and nutritional parameters. In this period, he was able to broaden his knowledge about antioxidant natural compounds in the animal production field. From 2009 to 2022, he worked at Meat Technology Centre in projects related to food technology. Daniel completed his analytic training in LC and GC, developing and validating methods to quantify levels of lipid/protein oxidation, fractionation by SPE with HPLC/FD/DAD and GC/MS for volatile

260

261

262

263

264

265

266

compounds. In September 2022, he returned to Chemical Engineering Dept. as Assistant Professor. During these years, Daniel was involved in the following topics: 1) Extension of food shelf life using natural extracts with antioxidant/antimicrobial from agricultural by-products using green technologies. 2) Development of novel-healthier meat products based on fat and salt reduction, replacement of animal fat or incorporating functional compounds. 3) Identifying proteomic and genomic biomarkers associated with food quality, using molecular techniques for protein separation. 4) Valorisation of meat by-products using enzymatic process to obtain bioactive peptides.

## Ranjith Ramanathan

<figure><img src="image_5.png" /></figure>

Dr. Ranjith Ramanathan is a Professor of Meat Science holding Leo and Kathy Noltensmeyer Endowed Research Chair in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ramanathan received his Ph.D. and MS degree in Animal Science from the University of Connecticut in 2012. He earned his Bachelor of Veterinary and Animal Science in 2004 from Kerala Agricultural University, India. Since 2012, he has been a faculty in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ramanathan's research focuses on fundamental and applied factors influencing fresh meat quality, specifically postmortem biochemistry and meat color. In addition, he teaches five different undergraduate and graduate-level food science courses. Dr. Ramanathan has secured a total of $6.4 million in research grants. In addition, he has published 100 peer-reviewed journal articles and 145 refereed abstracts. Dr. Ramanathan has served on 69 graduate student committees as a chair or committee member. He has been recognized by the USDA-Association of Public Land Grant University Young Educator Award, American Meat Science Association Achievement Award,

281

282

American Chemical Society Young Scientist Award, Southern Section ASAS Early Career Awards, and NACTA for his teaching and research excellence.
• Le portail Science Ouverte

X

X

X

Loading...

X

Le document que vous demandez est en access restreint
jusqu'au 2024-07-25 !

Revenir a la notice

Retourner à l'accueil

Contact

•

Ressources

• Documentation

• FAQ

• API

• OAI-PMH

• AuréHAL

Informations

• À propos

• Données personnelles

• Mentions légales

• Accessibilité

• Conformité RGAA

Questions juridiques

• Je publie, quels sont mes droits ?

• Loi pour une République numérique

• Stratégie de non-cession des droits

• SHERPA/RoMEO
## Portails

* [Portails institutionnels](#)

* [HAL](#)

* [HAL SHS](#)

* [HAL Thèses](#)

* [MédiHAL](#)

## CCSD

* [CCSD](#)

* [Episciences](#)

* [Sciencesconf](#)