Proteome expression profiles can be used as biomarkers to predict traits with low heritability and large environmental influences. Porcine meat quality typically is such a trait. Proteome profiles of 150 meat samples were determined and associated with measured technical meat quality traits. Biomarkers tests were developed and their predictive potential determined. Differentially expressed proteins related to variation in drip loss and ultimate pH were determined and the underlying biological mechanism evaluated with bioinformatics. The biological mechanism also explains the connections between these two meat quality traits.