Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2023-11-01 DOI:10.5851/kosfa.2023.e63
Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo
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Abstract

With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.

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改善肉质和口感特性的多组学方法。
近几十年来,随着肉类科学的快速发展,人们对屠宰前肌肉生长阶段和屠宰后从肌肉到肉的过程中肉质的变化进行了研究。常用的技术已经从早期的肉色、嫩度、持水性、风味和pH等理化指标发展到基因组学、转录组学、蛋白质组学和代谢组学等各种组学工具,以探索与肉质和口感特征相关的基本分子机制和筛选生物标志物。本文综述了组学和综合多组学在肉类品质和口感特征研究中的应用。它还讨论了多组学技术在改善肉类品质和口感方面的挑战和未来前景。因此,多组学技术可以在转录组、蛋白质组和代谢组水平上阐明肉质变化的分子机制。此外,多组学技术的应用在探索和识别肉类品质和质量控制的生物标志物方面具有巨大的潜力,可以使肉类行业的生产过程更容易优化。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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