Abstract: Biomarkers which are identified by omics techniques has received some applications in technological and sensory attributes of pork. In this paper,the definition and basic method of identification of biomarkers were introduced briefly,and its identification in pork samples were reviewed in analyzing pale soft exudative( PSE) meat,tenderness,intramuscular fat( IMF) content and meat shear force. The prediction of biomarkers was introduced briefly in pork qualities. Finally,applications of biomarkers in further meat research were prospected and this technology may play a greater role in the field of product quality.