Proteins of meat as potential markers of its quality

Meat quality can be defined in various ways, and various compounds can be also used as markers of meat quality. Progress in biological sciences, especially in proteomics, indicates that proteins which form the meat structure and participate in metabolic processes as a part of enzymes may constitute the markers of meat quality. From the practical point of view, meat quality plays a particular role in case of meat which is used for culinary purposes. In this paper special attention was drawn to protein changes associated with the formation of the most important meat properties i.e. colour, water holding capacity/ juiciness and tenderness. It was pointed out how using the methods of genomic and proteomic the differences related to quality variations may be indicated. Special attention was paid to the association of the oxidation processes, not only with colour and lipids changes, but also with protein changes which are involved in formation of the drip loss.

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