Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

Abstract

Storage temperature influences meat color stability and quality. This study was performed to quality change‐associated metabolites profiles using a nontargeted liquid chromatography‐mass spectrometry (LC‐MS/MS)‐based method. Beef longissimus dorsi samples were purchased immediately after slaughter, and then stored at room temperature, 4 °C and 0 °C. Water holding capacity (WHC), moisture content and pH value of the muscle samples were detected. Muscle samples and quality control samples were then prepared for nontargeted LC‐MS/MS system, followed by identification of distinct metabolites. Pearson correlation coefficients between metabolites and quality indexes were calculated. Storage reduced pH values of beef, and room temperature and 4 °C displayed the lowest pH value. Moisture content and WHC in beef muscles, especially WHC declined obviously during the first 24 hr. The significantly altered metabolites profiles in meat samples at 0, 3.5, and 7 days during 4 °C storage were identified using LC‐MS/MS. Most metabolites showed linear changes during storage (0 to 7 days). Using Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis, we found 1(α)‐naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4‐hydroxybenzaldehyde, and hypoxanthine were increased, and 2‐(S‐glutathionyl)acetyl glutathione and glutathione were decreased in beef during 4 °C storage. Correlation analysis showed there were significantly correlations between metabolites and meat quality indexes (WHC, moisture content, and pH). In summary, 1(α)‐naphthol, urocanic acid, tyramine, guanine, histamine, picolinic acid, 4‐hydroxybenzaldehyde, and hypoxanthine, proved to be harmful to human body, accumulated gradually, especially after 3.5 days during storage at 4 °C. While the contents of beneficial substances, including 2‐(S‐glutathionyl)acetyl glutathione and glutathione, were decreased, which provided reference for the nutrition guidance of using beef meat.

Changes in transcriptome of goat muscle during frozen, ice‐temperature and chilled storage within 7 days

“…It indicated that with the increase of storage days, the gene expression difference of IS was smaller than that of CS, which may be owing to the relatively stable cell environment at iced temperature (Lu et al ., 2020). Studies had shown that the longissimus thoracis of cattle stored at 0°C had fewer changes than the storage at 4°C (Yang & Liu, 2019), which was consistent with the results of this study. Based on the above analysis and a comprehensive comparison of FS, CS and IS, from the short‐term storage (7 days) of goat meat postmortem, we believe that IS is better than CS and FS during the 7 days’ storage of goat meat.…”

“…SHANK3 binds to the scaffold protein and negatively regulates the assembly of actin filament bundles. LOC102172960 is an oxidoreductase and is associated with iron ions and heme iron‐binding cytochrome P450 4B1, which plays a role in both heterogeneous and endogenous metabolism, regulates meat colour by causing changes in heme conformation (Hsu et al ., 2017; Jennings et al ., 2018), and changes in metabolite cytochrome P450 during cooling storage are related to beef quality and can be used as a potential biomarker for meat quality identification (Yang & Liu, 2019). ISYNA1 is the rate‐limiting enzyme in the synthesis of all inositol‐containing compounds and is involved in step 1 of the subpathway that synthesises myo‐inositol from d ‐glucose 6‐phosphate.…”

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

“…In the food industry, the main methods of preserving chilled pork are low temperature, high-voltage electrostatic field, controlled atmosphere and packaging [ 3 ]. Frozen storage is simple, convenient and practical, and can greatly extend the shelf life of pork, but freeze-thawing damages the meat tissue structure, resulting in serious drip loss after thawing [ 4 , 5 ]. High-pressure preservation strongly inhibits the growth and reproduction of microorganisms and does not reduce the original eating quality of pork, but the equipment is expensive and the production cost is high [ 6 ].…”

Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle

“…Compared with these methods, one of the major advantages of the mass spectrometry based method was that it could generate molecular scale information and potentially identify the differential compounds/metabolites ions for the discrimination of fresh or frozen-then-thawed meat. Liquid chromatography–mass spectrometry (HPLC–MS/MS) combined with a chemometric method has been used to distinguish different storage times of beef at low temperatures . However, sample pretreatment is complicated, laborious, and time-consuming.…”

“…Liquid chromatography−mass spectrometry (HPLC−MS/MS) combined with a chemometric method has been used to distinguish different storage times of beef at low temperatures. 16 However, sample pretreatment is complicated, laborious, and timeconsuming. So, it is urgent to develop a mass spectrometry based method for the rapid discrimination of the fresh and frozen−thawed meat.…”