Kuang Liusha, He Enqi, Zhou Lei, Lou Aihua, Liu Yan, Quan Wei, Shen Qingwu
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Foods. 2025 Mar 25;14(7):1139. doi: 10.3390/foods14071139.
Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, and bacterial population dynamics in chilled beef samples stored at 4 °C over an 8-day period. The research further examined interrelationships between meat parameters, predominant microbial species, and crucial aroma-active substances. Findings revealed a progressive elevation in lipid/protein oxidation levels, biogenic amine accumulation, and TVB-N values as microbial proliferation intensified toward the late storage phase. Microbial analysis demonstrated a final total viable count of 7.17 log10 (CFU/g), with bacterial community dominance distributed among (58.15%), (29.56%), and (12.05%). Notably, emerged as the primary spoilage organism in terminal storage phases. Volatile organic compounds (VOCs) in the beef during storage were analyzed, with a total of 66 compounds identified. The critical analysis identified 2,3-butanedione and 2-butanone as microbial metabolism-dependent substances showing strong correlations with meat quality parameters, emerging as freshness markers for beef evaluation. Importantly, the study highlighted the necessity for deeper investigation into microbial-VOC interactions, particularly considering the intricate bacterial ecosystems in aquatic environments. These outcomes enhance our understanding of spoilage mechanisms in Xiangxi Yellow Cattle beef while proposing practical approaches for microbial control in meat preservation systems.
湘西黄牛是中国本土的家畜品种，以其特殊的营养成分和优良的肉质特性而闻名，在消费者中获得了显著的市场青睐。本研究着重评估了在4℃下储存8天的冷藏牛肉样品的理化属性、风味发展模式和细菌种群动态。该研究进一步考察了肉类参数、主要微生物种类和关键香气活性物质之间的相互关系。研究结果显示，随着储存后期微生物增殖加剧，脂质/蛋白质氧化水平、生物胺积累和TVB-N值逐渐升高。微生物分析表明，最终的总活菌数为7.17 log10（CFU/g），细菌群落优势分布在（58.15%）、（29.56%）和（12.05%）之间。值得注意的是，在储存末期成为主要的腐败菌。分析了牛肉在储存期间的挥发性有机化合物（VOCs），共鉴定出66种化合物。关键分析确定2,3-丁二酮和2-丁酮是依赖微生物代谢的物质，与肉质参数显示出强烈的相关性，成为牛肉品质评价的新鲜度标志物。重要的是，该研究强调了深入研究微生物-VOC相互作用的必要性，特别是考虑到水生环境中复杂的细菌生态系统。这些结果增进了我们对湘西黄牛牛肉腐败机制的理解，同时提出了肉类保鲜系统中微生物控制的实用方法。
