Harr Keayla M, Jewell Noah, Mafi Gretchen G, Pfeiffer Morgan M, Ramanathan Ranjith
Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA.
Metabolites. 2024 Oct 2;14(10):532. doi: 10.3390/metabo14100532.
: Limited knowledge is currently available on the effects of modified atmospheric packaging (MAP) on the metabolite profiles of cooked beef. The objective was to evaluate the impact of packaging on the cooked color and cooked metabolite profile of normal-pH (normal bright-red color) and atypical-dark-cutting beef (inherently slightly dark-colored) muscle. : Normal-pH (pH 5.56) and atypical dark-cutting (pH 5.63) loins ( = 6) were procured from a commercial meat processor. Steaks were randomly assigned to one of three different packaging methods: vacuum packaging, carbon monoxide (CO-MAP), and high oxygen (HiOx-MAP). Following 5 d of retail display, steaks were cooked to 71 °C on a clamshell-style grill, and samples were collected for untargeted metabolites using gas-chromatography mass spectrometry. : Raw atypical dark-cutting steaks were less red ( < 0.05) than raw normal-pH steaks. However, there were no differences in internal cooked color between normal-pH and atypical dark-cutting steaks. Steaks packaged in HiOx-MAP steaks had a lower ( < 0.05) cooked redness than vacuum and CO-MAP steaks. A total of 129 metabolite features were identified in the study. Serine and tryptophan were over-abundant in cooked atypical dark-cutting beef compared to raw atypical samples. Citric acid levels were greater in HiOx-MAP packaged beef compared with VP both in normal and atypical dark-cutting beef after cooking, while no differentially abundant metabolites were shared between vacuum and CO-MAP steaks after cooking. : A slight increase in pH did not influence metabolite profiles in different packaging. However, there were packaging effects within normal and atypical dark-cutting beef. : This study suggests that packaging conditions change metabolite profiles, which can influence cooked metabolites. Therefore, the metabolomics approach can be used to better understand cooked color defects such as premature browning.
目前关于气调包装（MAP）对熟牛肉代谢物谱影响的知识有限。目的是评估包装对正常pH值（正常亮红色）和非典型暗切牛肉（天生颜色略深）肌肉的熟肉颜色和熟肉代谢物谱的影响。从一家商业肉类加工商处采购了正常pH值（pH 5.56）和非典型暗切（pH 5.63）的腰肉（n = 6）。牛排被随机分配到三种不同的包装方法之一：真空包装、一氧化碳（CO-MAP）和高氧（HiOx-MAP）。经过5天的零售展示后，将牛排放在蛤壳式烤架上烤至71°C，并收集样品用于通过气相色谱 - 质谱法进行非靶向代谢物分析。生的非典型暗切牛排比生的正常pH值牛排颜色更不红（P < 0.05）。然而，正常pH值和非典型暗切牛排之间的内部熟肉颜色没有差异。HiOx-MAP包装的牛排比真空包装和CO-MAP包装的牛排熟肉红色度更低（P < 0.05）。该研究共鉴定出129个代谢物特征。与生的非典型样品相比，熟的非典型暗切牛肉中丝氨酸和色氨酸含量过高。烹饪后，无论是正常还是非典型暗切牛肉，HiOx-MAP包装的牛肉中柠檬酸水平均高于真空包装（VP），而烹饪后真空包装和CO-MAP包装的牛排之间没有共同的差异丰富代谢物。pH值的轻微升高不会影响不同包装中的代谢物谱。然而，在正常和非典型暗切牛肉中存在包装效应。这项研究表明，包装条件会改变代谢物谱，进而可能影响熟肉代谢物。因此，代谢组学方法可用于更好地理解熟肉颜色缺陷，如过早褐变。
