There are different ways to define meat quality and various compounds may be employed as indicators of its quality. Progress observed in biological sciences, especially in proteomics, indicates that proteins building meat structures as well as those taking part in metabolic processes, by being a constituent part of enzymes, can provide indicators of meat quality. Meat quality, from the practical point of view, plays a particularly important role in the case of meat intended for culinary purposes. This study pays special attention to protein transformations associated with the most important meat properties, i.e. colour, water holding capacity/juiciness and tenderness. It was indicated how, using tools of genomics and proteomics, it is possible to observe differences associated with quality. Special attention was paid to interconnections between oxidation processes and changes in meat colour and lipids but also protein transformations, including drip development.