Summary
This review examines the emerging role of omics technologies—including genomics, proteomics, transcriptomics, and metabolomics—in characterising food quality and verifying authenticity in dairy and meat production. The authors synthesise recent trends in molecular profiling approaches that enable detection of product adulteration, authentication of origin claims, and evaluation of nutritional composition. These technologies represent an advancing frontier in objective, science-based food quality assessment across livestock supply chains.
UK applicability
The omics methodologies reviewed are applicable to UK dairy and meat production, where authenticity verification and quality assurance are increasingly important for premium marketing and regulatory compliance. Post-Brexit alignment challenges with EU food authenticity legislation and ongoing FSA and FSS interest in advanced food fraud detection tools make these approaches particularly relevant to UK food standards enforcement and consumer protection.
Key measures
Omics methodologies (genomics, proteomics, transcriptomics, metabolomics); authentication markers; adulteration detection metrics; food authenticity markers; quality indicators; traceability metrics; omics platform performance indicators in dairy and meat matrices
Outcomes reported
The study reviews the application of omics technologies (genomics, proteomics, metabolomics) for assessing food quality, authenticity, and traceability in dairy and meat production systems. It likely synthesises current approaches to using molecular profiling to detect adulteration, verify origin, and evaluate nutritional composition.
Topic tags
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