Abstract: Meat products are important sources of protein and trace elements for human beings. However, the study of meat authentication and meat quality analysis in meat products has been plagued by methodological limitations. Nowadays the application of proteomic technology has immensely promoted the development of meat authentication technologies, and had a profound influence on the research of the potential molecular mechanisms of meat quality. The present review introduced the definition of proteomics and its main research strategies, and comprehensively discussed the progresses on the application of proteomic technology in meat authentication and meat quality analysis. Furthermore, the research prospect of meat authentication and meat quality analysis was also forecasted, which was expected to provide theoretical basis for the quality control of meat products and the study on the factors influencing meat quality.

Key words: proteomics, meat authentication, meat quality analysis

摘要： 肉制品是人体中蛋白质和多种微量元素的重要来源，但对于肉制品中肉类的鉴别及品质分析的研究受到了传统方法的限制。近年来，蛋白质组学技术的应用极大地推动了肉类鉴别技术的发展，并对肉质形成的潜在分子机制的研究有着深远的影响。主要介绍了蛋白质组学的概念及其研究策略，全面综述了蛋白质组学技术在肉类鉴别和肉质分析中的应用进展，并展望了其研究前景，以期为肉制品的质量控制及肉质影响因素的研究提供理论依据。

关键词: 蛋白质组学, 肉类鉴别, 肉质分析