Metabolomics Analysis of the Beef Samples with Different Meat
                    Qualities and Tastes

Jeong, Jin Young; Kim, Minseok; Ji, Sang-Yun; Baek, Youl-Chang; Lee, Seul; Oh, Young Kyun; Reddy, Kondreddy Eswar; Seo, Hyun‐Woo; Cho, Soohyun; Lee, Hyun-Jeong

doi:10.5851/kosfa.2020.e59

Cited by 25 publications

(10 citation statements)

References 58 publications

(47 reference statements)

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“…From another point of view, serum L-carnitine might just be an indicator, namely the result, of great meat quality. In a comparison of metabolome between high and low-marbling beef, the relative amount of L-carnitine was significantly higher in high-marbling beef ( Jeong et al., 2020 ). Therefore, serum L-carnitine is more likely an indicator of great meat quality.…”

Section: Discussionmentioning

confidence: 97%

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

Song

Zheng

et al. 2022

Animal Nutrition

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This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality. Six Shaziling and Yorkshire pigs at 30, 60, 90, 150, 210, and 300 d of age were selected to examine carcass traits, meat quality, and serum metabolome. The results showed that the body weight, carcass length, and loin eye area of Shaziling pigs at 150, 210, and 300 d of age were significantly lower than those of Yorkshire pigs ( P < 0.05). Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs ( P < 0.05). Compared with Yorkshire pigs, Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage ( P < 0.05). At 60, 90, and 150 d of age, the post-mortem pH-decline, b∗ value (yellowness), and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs ( P < 0.05). Moreover, at 150 d of age, Shaziling pigs had significantly higher a∗ value (redness) and intramuscular fat (IMF) content than Yorkshire pigs ( P < 0.05). Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage, pH 24h , and IMF content, but had negative correlations with lean percentage, L∗ value (lightness), and b∗ value ( P < 0.05). Serum L-carnitine content, fat percentage, pH 24h , and IMF content all decreased first and then increased as the pigs grew, which verified the positive correlations between L-carnitine and these phenotypes. In conclusion, Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs. The meat quality of Shaziling pigs is the best from 150 to 210 d of age. This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.

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Section: Discussionmentioning

confidence: 97%

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

Song

Zheng

et al. 2022

Animal Nutrition

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“…Nonetheless, changes in muscle metabolome profiles (small hydrophilic molecules/metabolites such as polyphenols, organic acids (carnitine, creatine, and carnosine), amino acids, vitamins and minerals, etc.) can be quantified by metabolomics as potential indicators reflecting the metabolic process and screened to predict sensory quality [ 165 ]. 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 ].…”

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

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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.

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“…Increased levels of creatine in the present study in PFL and CaS groups were reported. As reported by Jeong et al [81] increased creatine level in muscles may delay postmortem lactate formation and decreases in pH, potentially improving the water-holding capacity. Similarly, increased levels of creatine in muscles of feed-restricted sheep groups was reported to generate energy by promoting gluconeogenesis and glycogenolysis [36].…”

Section: Discussionmentioning

confidence: 70%

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Behan

Akhtar

Loh

et al. 2021

Foods

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The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article Title Metabolomics analysis of the beef samples with different meat qualities and tastes

Cited by 25 publications

References 58 publications

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

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

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

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