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| Recent Progress in the Application of Genomics and Proteomics in Meat Quality Research |
| ZHANG Suhong1, SUN Shuguo1,2,*, LUO Zhang2, MA Meihu3, GU Xuedong2, HU Min1, WANG Ruohui1 |
1. National Engineering Laboratory for Deep Processing of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;
2. College of Food Science, Xizang Agriculture and Animal Husbandry College, Linzhi 860000, China;
3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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Abstract Genomics and proteomics are the frontier and hot topics in the field of life science research. In recent years,
genomics, proteomics and other omics have been considerably applied in the field of food science. This paper summarizes
the latest progress in genomics and proteomics and their application in meat quality research. Future prospects for the
application of genomics and proteomics in the meat industry are also forecasted in this paper.
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