Harnessing Omics Technologies for Meat Biomarker Discovery
DOI:
https://doi.org/10.48165/jms.2025.20.01.8Keywords:
Meat Quality, Biomarkers, Post-mortem meat changes, Omics approaches, Food safetyAbstract
Meat quality, safety, and postmortem aging processes have all been transformed by the use of omics technology in meat science. The function of metabolomics, proteomics, metagenomics, lipidomics, transcriptomics, and multiomics techniques in locating biomarkers linked to characteristics of meat quality, such as flavor, texture, shelf life, and tenderness, is examined in this study. While proteomics identifies important protein alterations during postmortem aging, metabolomics sheds light on small-molecule metabolites that impact meat quality. Characterizing the microbial communities that affect meat safety and deterioration is made easier with the help of metagenomics. While transcriptomics reveals changes in gene expression after slaughter, lipidomics clarifies lipid oxidation and flavor development. A comprehensive understanding of the molecular connections influencing meat quality is provided by multiomics integration. This review also discusses the omics of postmortem meat aging, focusing on metabolic pathways that affect softness and water-holding ability, including glycolysis, proteolysis, and apoptosis. Mass spectrometry and high-throughput sequencing developments have made it possible to precisely identify biomarkers, which has aided in the creation of predictive models for evaluating the quality of meat. There is also discussion of difficulties including economic constraints, standardization, and data integration. In the end, precision agriculture and customized processing methods using omics-driven technologies have enormous potential to maximize meat production, improve food safety, and raise consumer happiness
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Copyright (c) 2025 Rajendran Thomas, Dolly Sharma, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta
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