蛋白质组学技术在牛肉品质研究的应用

Application of Proteomics Technology in Beef Quality Research

蛋白质组学已被广泛用于研究不同物种的肌肉生物学和肉质性状。牛肉作为肉牛产业的最终产品,其嫩度、颜色、多汁性是消费者最为关注的指标。牛肉蛋白质组学研究不仅有助于我们清晰理解牛肉从肌肉到肉类转化的机制,而且也为进一步有效利用生物标志物、调控肉质变化关键因素等改善牛肉品质提供科学参考。

Proteomics has been widely used to study muscle biology and meat quality traits in different species.As the final product of the beef cattle industry,consumers pay the most attention to beef tenderness,color and juiciness.The study on beef proteomics not only helps us to clearly understand the mechanism of beef conversion from muscle to meat,but also provides scientific reference for further effective use of biomarkers,regulation of key factors of meat quality change and other improvements in beef quality.