Yu Qianqian, Cooper Bruce, Sobreira Tiago, Kim Yuan H Brad
Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA.
College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, China.
Foods. 2021 Mar 20;10(3):668. doi: 10.3390/foods10030668.
This study was performed to assess the changes in meat quality and metabolome profiles of meat exudate during postmortem aging. At 24 h postmortem, longissimus lumborum muscles were collected from 10 pork carcasses, cut into three sections, and randomly assigned to three aging period groups (2, 9, and 16 d). Meat quality and chemical analyses, along with the metabolomics of meat exudates using ultra-high-performance liquid chromatography coupled with a quadrupole time-of-flight mass spectrometer (UHPLC-QTOF-MS) platform, were conducted. Results indicated a declined ( < 0.05) display color stability, and increased ( < 0.05) purge loss, meat tenderness, and lipid oxidation as aging extended. The principal component analysis and hierarchical clustering analysis exhibited distinct clusters of the exudate metabolome of each aging treatment. A total of 39 significantly changed features were tentatively identified via matching them to METLIN database according to their MS/MS information. Some of those features are associated with adenosine triphosphate metabolism (creatine and hypoxanthine), antioxidation (oxidized glutathione and carnosine), and proteolysis (dipeptides and tripeptides). The findings provide valuable information that reflects the meat quality's attributes and could be used as a source of potential biomarkers for predicting aging times and meat quality changes.
本研究旨在评估宰后成熟过程中肉品质及肉渗出液代谢组谱的变化。宰后24小时，从10头猪胴体上采集腰大肌，切成三段，并随机分为三个成熟时期组（2天、9天和16天）。进行了肉品质和化学分析，以及使用超高效液相色谱与四极杆飞行时间质谱仪（UHPLC-QTOF-MS）平台对肉渗出液进行代谢组学分析。结果表明，随着成熟时间延长，肉的色泽稳定性下降（P<0.05），滴水损失、嫩度和脂质氧化增加（P<0.05）。主成分分析和层次聚类分析显示，各成熟处理的渗出液代谢组有明显的聚类。根据它们的MS/MS信息，通过与METLIN数据库匹配，初步鉴定出39个显著变化的特征。其中一些特征与三磷酸腺苷代谢（肌酸和次黄嘌呤）、抗氧化（氧化型谷胱甘肽和肌肽）和蛋白水解（二肽和三肽）有关。这些发现提供了反映肉品质属性的有价值信息，可作为预测成熟时间和肉品质变化的潜在生物标志物来源。
