School of Agricultural Science and Engineering, Liaocheng University, Liaocheng, Shandong 252000, PR China; Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
Food Res Int. 2024 May;183:114208. doi: 10.1016/j.foodres.2024.114208. Epub 2024 Mar 12.
To explore the underlying mechanisms by which superchilling (SC, -3 °C within 5 h of slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed. M. Longissimus lumborum (LL) muscles from twelve beef carcasses were assigned to either SC or very fast chilling (VFC, 0 °C within 5 h of slaughter) treatments, with conventional chilling (CC, 0 ∼ 4 °C until 24 h post-mortem) serving as the control (6 per group). Biochemical properties and metabolites were investigated during the early post-mortem period. The results showed that the degradation of μ-calpain and caspase 3 occurred earlier in SC treated sample, which might be attributed to the accelerated accumulation of free Ca. The metabolomic profiles of samples from the SC and CC treatments were clearly distinguished based on partial least squares-discriminant analysis (PLS-DA) at each time point. It is noteworthy that more IMP and 4-hydroxyproline were found in the comparison between SC and CC treatments. According to the results of metabolic pathways analysis and the correlation analysis between traits related to tenderness and metabolites with significant differences (SC vs. CC), it can be suggested that the tenderization effect of the SC treatment may be related to the alteration of arginine and proline metabolism, and purine metabolism in the early post-mortem phase.
为了探究超冷处理（SC，屠宰后 5 小时内降至-3°C）改善牛肉嫩度的潜在机制，采用了一种非靶向代谢组学策略。将来自 12 头牛胴体的背最长肌（LL）肌肉分为 SC 或超快冷却（VFC，屠宰后 5 小时内降至 0°C）处理组，以常规冷却（CC，0°C～4°C直至死后 24 小时）作为对照组（每组 6 个）。在早期宰后阶段研究了生化特性和代谢物。结果表明，SC 处理样品中 μ-钙蛋白酶和半胱天冬酶 3 的降解更早发生，这可能归因于游离 Ca 的加速积累。基于每个时间点的偏最小二乘判别分析（PLS-DA），可以清楚地区分 SC 和 CC 处理样品的代谢组图谱。值得注意的是，在 SC 和 CC 处理之间的比较中发现了更多的 IMP 和 4-羟脯氨酸。根据代谢途径分析的结果以及与嫩度相关的性状与差异代谢物（SC 与 CC）之间的相关性分析，可以推测 SC 处理的嫩化效果可能与精氨酸和脯氨酸代谢以及早期死后嘌呤代谢的改变有关。
