Martínez Ailín, Abanto Michel, Días Nathalia Baptista, Olate Paula, Pérez Nuñez Isabela, Díaz Rommy, Sepúlveda Néstor, Paz Erwin A, Quiñones John
Doctoral Program in Science Major in Applied Cellular and Molecular Biology, Universidad de La Frontera, Av. Francisco Salazar 01145, Temuco 4811-230, Chile.
Meat Quality Innovation and Technology Centre (CTI-Carne), Universidad de La Frontera, Av. Francisco Salazar 01145, Temuco 4811-230, Chile.
Int J Mol Sci. 2025 May 6;26(9):4405. doi: 10.3390/ijms26094405.
The global demand for animal protein presents significant challenges in the production of nutritionally rich foods, such as milk and meat. Traditionally, the quality of these products is assessed using physicochemical, microbiological, and sensory methods. Although effective, these techniques are constrained by time limiting their widespread application. Furthermore, growing concerns regarding sustainability, animal welfare, and transparency have driven the development of technologies to enhance the rapid and precise assessment of food quality. In this context, omics technologies have transformed the characterization of animal-origin food by providing in-depth molecular understanding of their composition and quality. These tools enable the identification of biomarkers, adulteration detection, optimization of nutritional profiles, and enhancement of authentication and traceability, facilitating the development of functional foods. Despite their potential, several barriers persist, including high implementation cost, the need for specialized infrastructure, and the complexity of integrating multi-omics data. The main aim of this review was to provide information on advances in the application of omics technologies in dairy and meat production systems and studies that use them in food quality, authentication, and sustainability. It also outlines opportunities in areas such as fraud prevention and functional product development to support the transition to safer, healthier, and more transparent food systems.
全球对动物蛋白的需求给富含营养的食品（如牛奶和肉类）的生产带来了重大挑战。传统上，这些产品的质量是通过物理化学、微生物学和感官方法来评估的。尽管这些技术很有效，但由于时间限制，它们的广泛应用受到了制约。此外，对可持续性、动物福利和透明度的日益关注推动了技术的发展，以加强对食品质量的快速和精确评估。在这种背景下，组学技术通过提供对动物源食品组成和质量的深入分子理解，改变了对动物源食品的表征。这些工具能够识别生物标志物、检测掺假、优化营养成分、加强认证和可追溯性，从而促进功能性食品的开发。尽管它们具有潜力，但仍然存在一些障碍，包括实施成本高、需要专门的基础设施以及整合多组学数据的复杂性。本综述的主要目的是提供有关组学技术在乳制品和肉类生产系统中的应用进展以及在食品质量、认证和可持续性方面使用这些技术的研究的信息。它还概述了在预防欺诈和功能性产品开发等领域的机会，以支持向更安全、更健康和更透明的食品系统的转型。
