Foodomics: Omic Strategies and Applications in Food Science
Chapter 13: Application of Omics in Meat Science
Published:23 Mar 2021
Special Collection: 2021 ebook collection
Y. Fu and W. Wu, in Foodomics: Omic Strategies and Applications in Food Science, ed. J. Barros-Velázquez, The Royal Society of Chemistry, 2021, ch. 13, pp. 314-329.
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Tenderness, color and water holding capacity are crucial meat quality characteristics. Understanding of potential mechanisms responsible for these important meat traits is the core and hot topic in the field of meat science. In this chapter, an array of omics investigations into the conversion of muscle to meat and meat quality attributes (tenderness, color and water holding capacity) from the molecular levels are summarized. Moreover, omics studies on understanding the quality changes of processed meat products (especially dry-cured ham) as well as meat authentication are reviewed. In addition, future perspectives on multi-omics approaches, the discovery of new biomarkers and advanced omics tools are emphasized for further development in the field of meat science.