Foodomics and storage monitoring of three meat cuts by ¹H NMR

Abstract

The growth of NMR foodomics is described in the context of a study of beef storage. Thirty samples of three meat cuts (chuck, sirloin, and tenderloin) were analyzed using 1H NMR spectroscopy to determine the influence of storage period and temperature. 1H showed signals belonging to metabolites namely: acetate, adenosine, adenine, ADP, alanine, betaine, creatine, creatinine, carnosine, fumarate, glycerol, glycine, glutamine, isoleucine, lactate, leucine, methionine, and valine. The score plots (PCA) separated the samples of different storage time, reflecting possible meat degradation. Samples of no storage time (time zero) were grouped in the PC1 and PC2 negatives axis. The score plots suggest that the temperature has a huge influence on the degradation extent and possible influences the growth of the microbial populations.

Physico‐Chemical Properties and Principal Component Analysis of Biobased Thermosets Developed with Different Batches of Industrial Humins

“…used Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discrimination Analysis (OPLS‐DA) on 1 H NMR data to classify the botanical and geographical origins of 218 mono‐floral honey samples from 8 classes (acacia, jujube, lime, longan, orange, rapeseed, sunflower, vitex). In another study, Fontes et al [44] . used PCA analysis on 1 H NMR fingerprint to study the influence of storage period and temperature on the meat cut preservation.…”

“…For example, Zhang et al [43] used Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discrimination Analysis (OPLS-DA) on 1 H NMR data to classify the botanical and geographical origins of 218 mono-floral honey samples from 8 classes (acacia, jujube, lime, longan, orange, rapeseed, sunflower, vitex). In another study, Fontes et al [44] used PCA analysis on 1 H NMR fingerprint to study the influence of storage period and temperature on the meat cut preservation. The main aim of our work was to study five different batches of biorefinery humins applying different chemometric analysis and to see if the obtained data are in concordance with the analyzed physicochemical and thermo-mechanical properties of developed biobased thermoset resins.…”