Exploring potential biomarkers in foods of animal origin

Biomarkers are important tools in almost every biological field, serving as means of understanding biological conditions, responses or processes. Although, applicability and importance of biomarkers in medicine and food are extensively studied and reported in literature, this review will emphasize on biomarkers associated with food and foods of animal origin like meat, fish, milk and egg. Evaluation of quality, safety and adulteration of food commodities is of the utmost importance with the ever-increasing global demand. As meat is the most nutrient rich and demanded commodity, emphasis on meat quality and safety biomarkers is elaborately discussed, highlighting well known biomarkers for sensory attributes of meat like tenderness affected by certain structural proteins and proteolytic enzymes, colour stability determined by myoglobin chemistry and antioxidant activity, volatile chemicals, amino acids, and fatty acids determining flavour, texture and juiciness controlled by intramuscular fat and water-holding capacity etc. Moreover, consumer satisfaction goes hand in hand with attributes like safety, traceability and adulteration of meat, which are also assessed using biomarkers that comprehensively contribute in determining the overall quality of the meat. The meat industry is able to improve product consistency, safety and consumer appeal through these precision-based techniques and biomarkers. This review categorises these biomarkers as chemical and biological in nature, with certain biomarkers overlapping between the categories with respect to its composition, origin and detectability. Additionally, the review highlights the techniques for detecting the biomarkers in conventional and advanced settings starting from basic biochemical methods to advanced techniques.