Meat and fish flesh quality improvement with proteomic applications

Abstract

Proteomics technologies have been used to better understand the development of complex phenotypic traits such as meat and fish flesh quality and identify biomarkers of these quality traits. Many protein biomarkers of beef tenderness have been highlighted and are currently under validation on different muscle and animal types. Biomarkers of fish flesh firmness, and of many sensory (tenderness) and technological (drip loss and pale, soft, and exudative defect) pork quality traits, have also been identified. Expected outcomes are to provide control tools of meat quality evaluation usable in the livestock sector and meat industries in the near future.