2. APPLICATION OF PROTEOMICS AND GENOMIC TECHNOLOGIES TO THE IMPROVEMENT OF MEAT QUALITY OF FOOD ANIMALS - A REVIEW by SARITA KUMARI1, BARKHA GUPTA2, ANURAG PANDEY1, ANURAG3, US SURADKAR1, YR AMBEDKAR1 AND ASHISH SAINI1
The development in meat science research aimed to achieve high nutritious, superior quality and wholesome meat. Advances in proteomics and molecular genetics have led to the identification of markers associated with genes, that affect meat quality. Proteomics is a potent postgenomic tool in the field of meat science, allows researchers to decipher underlying molecular mechanisms behind different meat quality traits. In food animals, molecular genetics have been applied for breeding by marker-assisted selection. This paper is a comprehensive overview on application of proteomic and genomics tools in meat quality and safety research module which help to find some of the latest development in proteomic and genomics in relation to meat science and animal research aspects.