German Institute of Food Technologies., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.
German Institute of Food Technologies., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
Food Res Int. 2022 Jun;156:111334. doi: 10.1016/j.foodres.2022.111334. Epub 2022 May 4.
The aging of beef affects the metabolome and, thus, its quality, such as taste or tenderness. In addition to the aging method, intrinsic factors, such as breed, feed and muscle type, also have an effect on beef's metabolome. It is not known yet whether the position of the sampling in large muscles also has an influence on beef's metabolome and its aging outcome. The effect of the sampling position in M. longissimus dorsi as a large muscle was investigated in dry-aged and wet-aged beef over an aging period of 28 days. In this study, we analyzed 360 samples out of the entire length of M. longissimus dorsi of 18 'Simmental' young bulls by H NMR spectroscopy. The position in the muscle affected the polar fraction of metabolome of non-aged and aged beef significantly. However, sampling position did not overlay significant differences in the metabolome of dry-aged and wet-aged beef. The aging time of beef also had a significant effect on the metabolome. Marker metabolites, such as leucine, isoleucine, inosine 5'-monophosphate and hypoxanthine, were found to be indicative of the aging time applied. In addition, marker metabolites (lactic acid, anserine, O-acetyl-L-carnitine) were identified for the aging type applied.
牛肉的老化会影响其代谢组，从而影响其质量，如口感或嫩度。除了老化方法外，内在因素，如品种、饲料和肌肉类型，也会影响牛肉的代谢组。目前尚不清楚在大肌肉中采样的位置是否也会影响牛肉的代谢组及其老化结果。本研究在干腌和湿腌牛肉中，对大肌肉背最长肌的采样位置进行了 28 天的老化研究。在这项研究中，我们通过 1 H NMR 光谱分析了 18 头“西门塔尔”小牛背最长肌全长 360 个样本。肌肉位置显著影响未经老化和老化牛肉中极性代谢组的分数。然而，采样位置并没有显著影响干腌和湿腌牛肉的代谢组。牛肉的老化时间也对代谢组有显著影响。发现亮氨酸、异亮氨酸、肌苷 5'-单磷酸和次黄嘌呤等标记代谢物可指示所应用的老化时间。此外，还确定了应用的老化类型的标记代谢物（乳酸、鹅肌肽、O-乙酰肉碱）。
