Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways.

• Tác giả: Wenwen Bian, Aiai Guo, Wei Jia, Lin Shi, Xin Wang, Rong Zhang
• Ngôn ngữ: eng
• Thông tin xuất bản: United States : Critical reviews in food science and nutrition , 2025
• Bộ sưu tập: NCBI
• ID: 735163

Tóm tắt

Preservatives are added as antimicrobial agents to extend the shelf life of meat. Adding preservatives to meat products can affect their flavor and nutrition. This review clarifies the effects of preservatives on metabolic pathways and network molecular transformations in meat products based on lipidomics, metabolomics and proteomics analyses. Preservatives change the nutrient content of meat products