Abstract
The existing approaches to the methodology of using proteomic and mass-selective methods for the analysis of the component composition of meat product proteins are systematized, formalized and modified. The scientific and practical foundations of a systemic proteomic strategy for identifying the protein composition of meat raw materials and the authenticity of meat products have been developed. A scheme for constructing proteomic maps and spectra of identified proteins and peptides of meat and meat products using bioinformatic data processing has been developed, and a scheme for choosing a research methodology as a tool for identifying and confirming the composition of meat products has been formed.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
