Abstract：Beef quality formation is a complex process involving genetics, nutrition, and postmortem biochemical changes, and traditional methods struggle to systematically elucidate its molecular mechanisms. However, proteomics, as a powerful systems biology tool, offers a novel perspective for uncovering this “black box”. This paper focuses on the application of this technique in selecting and validating protein biomarkers associated with key beef quality traits such as tenderness, color, and water-holding capacity. It further explores in depth how these biomarkers collectively determine the eating quality of beef by regulating core biological processes including postmortem energy metabolism, oxidative stress, and cytoskeleton stability, aiming to provide a theoretical basis and technical insights for the intelligent prediction of beef quality, marker-assisted breeding, and precise regulation throughout the entire industrial chain.
2026, Vol. 40 
