Abstract: Meat quality has become an important research area in the livestock and poultry industry. In this review, the author indicate the composition of the protein and intramuscular fat in which effect the meat quality, in order to explore the molecular mechanism of meat quality, mRNAs and microRNAs during skeletal muscle development or fat accumulation were profiled, and the authors not only advance the high throughout technology: proteome and gene expression profile will predominate meat quality science, but also envision that bioinformatics will open a new prospect in molecular mechanism of meat quality.

Key words: meat quality; proteome; bioinformatics; gene expression profile; candidate gene