Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil

Antonelo, Daniel Silva; Cônsolo, Nara Regina Brandão; Gómez, Juan Fernando Morales; Beline, Mariane; Goulart, Rodrigo Silva; Corte, R. R. P. S.; Colnago, Luiz Alberto; Schilling, M. Wes; Gerrard, David E.; Silva, Saulo da Luz e

doi:10.1016/j.foodres.2020.109056

Cited by 21 publications

(10 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Metabolomics is a powerful foodomics tool that, in recent years, has allowed for broad exploration of skeletal muscle metabolism in farm animals [ 12 , 14 , 15 , 16 ]. Yet, there is currently still a dearth of information regarding the usefulness of metabolomics to better understand the changes occurring in the muscles of cattle produced in different feeding systems.…”

Section: Introductionmentioning

confidence: 99%

Impact of Cattle Feeding Strategy on the Beef Metabolome

et al. 2022

Self Cite

View full text Add to dashboard Cite

The present study explored changes in the meat metabolome of animals subjected to different finishing systems and growth rates. Thirty-six Angus × Nellore crossbred steers were used in a completely randomized design with four treatments: (1) feedlot system with high average daily gain (ADG; FH); (2) feedlot system with low ADG (FL); (3) pasture system with high ADG (PH); and (4) pasture system with low ADG (PL). After harvest and chilling, Longissimus thoracis (LT) muscle samples were taken for metabolite profile analysis using nuclear magnetic resonance. Spectrum was analyzed using chenomx software, and multi- and mega-variate data analyses were performed. The PLS-DA showed clear separation between FH and PL groups and overlap among treatments with different finishing systems but similar for matching ADG (FL and PH) treatments. Using a VIP cut-off of around 1.0, ATP and fumarate were shown to be greater in meat from PL cattle, while succinate, leucine, AMP, glutamate, carnosine, inosine, methionine, G1P, and choline were greater in meat from FH. Comparing FL and PH treatments, glutamine, carnosine, urea, NAD+, malonate, lactate, isoleucine, and alanine were greater in the meat of PH cattle, while G6P and betaine were elevated in that of FL cattle. Relevant pathways were also identified by differences in growth rate (FH versus PL) and finishing system were also noted. Growth rate caused a clear difference in meat metabolism that was highlighted by energy metabolism and associated pathways, while the feeding system tended to alter protein and lipid metabolism.

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of Cattle Feeding Strategy on the Beef Metabolome

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…For example, Ma et al (2017) reported that an increase in the amount of free amino acids was associated with the degree of proteolysis, which suggests more tender meat, but also with more precursors of aromatic compounds that play a role in the sensory aspects of cooked meat [ 166 ]. Furthermore, Antonelo et al (2020) found a positive correlation between carnitine and consumer acceptance of beef steaks, while strong negative correlations were observed between carnitine and creatine and consumer sensory scores for tenderness, juiciness, and overall liking [ 167 ].…”

Section: Main Methods For Measuring and Predicting Beef Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

View full text Add to dashboard Cite

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

show abstract

“…Such compounds have a relevant role in the muscle metabolism, associated mainly with oxidative pathways and lipid transformation into metabolic energy. Antonelo et al (2020) reported a positive correlation between carnosine and consumer acceptance of beef steaks, while carnitine and creatine were strongly negatively correlated with consumer sensory traits (overall liking, tenderness and juiciness scores). In light of these studies, it is important to note that the potential of metabolomics in the field of red meat science has yet to be unlocked.…”

Section: Emerging Use Of Metabolomics In Meat Quality Analysis and Au...mentioning

confidence: 97%

Current research and emerging tools to improve fresh red meat quality

Gagaoua

Duffy

Álvarez

et al. 2022

Irish Journal of Agricultural and Food Research

View full text Add to dashboard Cite

A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat.

show abstract

Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil

Cited by 21 publications

References 45 publications

Impact of Cattle Feeding Strategy on the Beef Metabolome

Impact of Cattle Feeding Strategy on the Beef Metabolome

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Current research and emerging tools to improve fresh red meat quality

Contact Info

Product

Resources

About