Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

With a view to understand and resolve the complexity of the food matrix, omic technologies alone or in combination are extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics and lipidomics with their unique benefits could simplify and help to understand the link between physiological and pathological activities in biology, physiology, pathology and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics and lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics and lipidomics for the authentication and adulteration of meat and meat derivatives from different sources and provide some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigations into these matters and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of “foodomics” and the potential to improve its employment in meat science.