组学技术在猪肉品质评价中的应用研究进展

Advances in Application of Omics Technology in Pork Quality Evaluation

猪肉品质是影响消费者购买欲望的重要因素。随着技术的发展,在肉类研究中开始广泛应用组学技术来提高食品的质量和安全性,保障消费者的健康和需求。本文介绍了用于猪肉品质评价方面的蛋白质组学、代谢组学以及脂质组学3种组学技术,阐述3种组学技术各自的特点及其在肉类品质评价中的实际应用,讨论了组学技术在肉质评价方面未来的方向,为组学技术在猪肉的质量控制和预测上的研究和应用提供参考。

Pork quality is an important factor affecting consumers'purchasing desire.With the development of technology,omics technology has been widely used in meat research to improve the quality and safety of food and protect the health and needs of consumers.This article introduces the three omics technologies of proteomics,metabolomics and lipidomics used in pork quality evaluation,explains the respective characteristics of the three omics technologies and their practical application in meat quality evaluation,and discusses It provides a reference for the research and application of omics technology in pork quality control and prediction.