ArticleFoods (Basel, Switzerland)2022
Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Marker Peptides for Indicating the Spoilage of Milk-Sample Preparation and Chemometric Approaches for Yielding Potential Peptides in a Raw Milk Model.Foods (Basel, Switzerland) · 2024Article
- Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.Foods (Basel, Switzerland) · 2024Article
- Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics.Foods (Basel, Switzerland) · 2024Article
- A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk.Foods (Basel, Switzerland) · 2022Article
- Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat.Foods (Basel, Switzerland) · 2022Article
- Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage.Metabolites · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at -2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.
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Registered trials
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