Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

• 발행기관: 한국축산식품학회
• 저자명: Young-Hwa Hwang Eun-Yeong Lee Hyen-Tae Lim Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제6호, 1067~1086쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.11.01

국문 초록

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.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

multi-omics genomics transcriptomics proteomics metabolomics