品质是肉品食用价值和商业价值的基础。基因型、宰前管理及宰后处理等诸多因素影响动物组织的新陈代谢和宰后肌肉到食用肉转变过程中的生化过程,在上述过程中肌肉蛋白质组的变化贯穿始终,最终决定肉的品质。文中综述牛肉、猪肉和鸡肉在品质形成过程中蛋白质组的变化,阐述了肌肉到食用肉的转变过程中发生的分子变化,及其宰前因素和宰后加工对肉品品质(如嫩度、肉色、脂肪沉积)的影响及其机理。

The edible value and commercial value of meat is highly based on its quality properties.Many factors such as genotypes,pre-slaughter management and post-slaughter processing are factors that influence the meat quality from animal`s metabolism,biochemical processing in the animal muscle changes to become edible meat.The alteration of cell proteomics occurred over all the processes above.Thus,this paper reviewed the proteomics applied in beef,pork and chicken,and studied molecular events in the processing of animal muscle change to edible meat,the effect of pre-slaughter factors and processing post-slaughter on meat quality(such as tenderness,water holding capability,color,marbling,etc.) and its mechanism.This study will provide a theoretical foundation to understand the formation of meat quality on the basis of proteomics.