Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review

LIU Hao- tian; LI Yuan- yuan; KONG Bao- hua

doi:10.13386/j.issn1002-0306.2016.13.070

LIU Hao- tian, LI Yuan- yuan, KONG Bao- hua. Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review[J]. Science and Technology of Food Industry, 2016, (13): 381-385. DOI: 10.13386/j.issn1002-0306.2016.13.070

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Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review

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Biomarkers which are identified by omics techniques has received some applications in technological and sensory attributes of pork. In this paper,the definition and basic method of identification of biomarkers were introduced briefly,and its identification in pork samples were reviewed in analyzing pale soft exudative( PSE) meat,tenderness,intramuscular fat( IMF) content and meat shear force. The prediction of biomarkers was introduced briefly in pork qualities. Finally,applications of biomarkers in further meat research were prospected and this technology may play a greater role in the field of product quality.

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Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review

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