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Proteomic tools were extensively used to understand the relationship between muscle proteome and conversion of
muscle to meat, post-mortem proteolysis, meat texture, and variation in meat color. Developments in proteomic tools have
also resulted in their application for addressing the safety and authenticity issues including meat species identification,
detection of animal by-products, non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also being used in some of the
potential areas like understanding the effect of animal transportation, stunning, slaughter stress, halal authentication and
issues related to animal welfare. Emerging advances in proteomic and peptidomic technologies and their application in
traceability, meat microbiology, safety and authentication is taking a major stride as an interesting and complementary
alternative to DNA based methods currently in use. Future research in meat science need to be linked to emerging
metabolomic, lipidomic and other omic technologies for ensuring integrated meat quality and safety management. In this
paper, a comprehensive overview of the use of proteomics for the assessment of quality and safety in meat value chain and
their potential application is discussed.