ReviewFood science of animal resources2023
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.
Review in Food science of animal resources, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed.
- Alpine Meadow Habitat Is Associated with Characteristic Flavor Formation in Bayinbuluke Sheep Meat Through Metabolic Reprogramming.Foods (Basel, Switzerland) · 2026Article
- Multi-omics reveals molecular basis of beef quality differences between Qinchuan and Nanyang cattle.Food chemistry. Molecular sciences · 2026Article
- Glycerophospholipid metabolism as a central hub: Sublancin and oregano essential oil differentially reprogram goat meat quality and flavor.Food chemistry: X · 2026Article
- Transcriptomics and metabolomics provide insights into meat flavor precursor differences between different duck lines.Poultry science · 2026Article
- Integrating Transcriptomics and Metabolomics to Elucidate the Molecular Mechanisms Underlying Beef Quality Variations.Foods (Basel, Switzerland) · 2026Article
- Cell sources and engineering strategies for cultured meat production: a critical comparative review.Frontiers in nutrition · 2026Review
- Big Data and AI-Powered Modeling: A Pathway to Sustainable Precision Animal Nutrition.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Review
- Multi-omics analysis reveals the differences in meat quality and flavor among three breeds of white goats with geographical indication of China.Food chemistry: X · 2025Article
- Integrated Proteomics and Metabolomics Profiling Unravels Molecular Mechanisms Underlying Postmortem Meat Quality Between Two Ages and Muscle Types in Sansui Duck.Animals : an open access journal from MDPI · 2025Article
- Recent Trends in Food Quality and Authentication: The Role of Omics Technologies in Dairy and Meat Production.International journal of molecular sciences · 2025Review
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels.Food chemistry: X · 2025Article
- A review of genetic resources and trends of omics applications in donkey research: focus on China.Frontiers in veterinary science · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.
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Registered trials
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