Format

Send to

Choose Destination
J Agric Food Chem. 2017 Aug 9;65(31):6708-6716. doi: 10.1021/acs.jafc.7b02175. Epub 2017 Jul 27.

Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles.

Author information

1
Food Science and Technology Program, University of Maryland Eastern Shore , Princess Anne, Maryland 21853, United States.

Abstract

The objective of this study was to identify metabolites that could be associated with oxidative stability of aged bovine muscles. Three muscles (longissimus lumbrum (LL), semimembranosus (SM), and psoas major (PM)) from seven beef carcasses at 1 day postmortem were divided into three sections and assigned to three aging periods (9, 16, and 23 days). Although an increase in discoloration was found in all muscles with aging, LL was the most color/lipid oxidative stable, followed by SM and PM (P < 0.05). Lower myoglobin and nonheme iron contents were observed in LL compared to those in SM and PM (P < 0.05). The HPLC-ESI-MS-based metabolomics analysis identified metabolites that were significantly responsive to aging and/or muscle type, such as acyl carnitines, free amino acids, nucleotides, nucleosides, and glucuronides. The results from the current study suggest that color and oxidative stability could be associated with aging but are also muscle-specific. Further studies determining the exact role of the identified metabolites in the color and oxidative stability of beef muscles are warranted.

KEYWORDS:

aging; beef; meat color; metabolomics; oxidative stability

PMID:
28700223
DOI:
10.1021/acs.jafc.7b02175
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center