Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles

Ma, Dongsheng; Kim, Yuan H. Brad; Cooper, Bruce R.; Oh, Jae-Hyuk; Chun, Hyonho; Choe, Juhui; Schoonmaker, J. P.; Ajuwon, Kolapo M.; Min, Byungrok

doi:10.1021/acs.jafc.7b02175

Cited by 76 publications

(54 citation statements)

References 49 publications

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“…Proteolysis can increase of free amino acids (Feidt, Petit, Bruas‐Reignier, & Brun‐Bellut, ). Many amino acids, and their metabolites possess antioxidant properties through free radical scavenging, which can subsequently affect meat color (Subbaraj, Kim, Fraser, & Farouk, ; Ma et al., ). The effect of amino acids, and their role in subsequent color stability remains unclear.…”

Section: Discussionmentioning

confidence: 99%

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Mitacek

Prenni

et al. 2018

Journal of Food Science

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Interrelationship between mitochondria and myoglobin function influence beef color. NADH level in postmortem muscle is an important determinant of mitochondrial activity and metmyoglobin reduction. Increased aging time promotes discoloration of steaks; however, the mechanism of this effect is not clear. The objective was to characterize the role of wet‐aging in beef longissimus lumborum muscle mitochondrial function and to characterize the global metabolome to determine the mechanism of that can regenerate NADH. Beef longissimus lumborum muscles were randomly assigned to 3, 7, 14, 21, and 28 days aging periods. Surface color, biochemical, mitochondrial, and metabolite profiles were determined at each aging period and at the end of 6‐day display. During 6‐day display, sections aged for 28 days had 30.4% decrease in redness than sections aged for 3 days. Aging time decreased (P <0.05) muscle oxygen consumption, mitochondrial protein content, and antioxidant capacity. Metabolites such as fumaric acid, creatinine, and fructose, that can take part in glycolytic/TCA cycle and regenerate NADH decreased (P <0.05) with aging and display time. In support, NADH levels also decreased (P <0.05) with aging time, but aging time had no effect (P = 0.44) on NADH‐dependent reductase activity. The results suggest that decreased color stability in aged beef can be attributed to increased mitochondrial damage, depletion of metabolites that can regenerate NADH, and increased oxidative stress. Practical Application Beef aging time results in increased discoloration of steaks under retail display. The current research determines the fundamental basis of lower color stability in aged beef. The results indicate that mitochondrial degeneration, depletion of metabolites that produce NADH, and increased oxidative stress can limit shelf‐life of aged steaks. Hence, application of post‐harvest strategies to minimize mitochondrial damage and oxidative changes may have the potential to increase shelf‐life of aged beef.

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Section: Discussionmentioning

confidence: 99%

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Mitacek

Prenni

et al. 2018

Journal of Food Science

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“…Due to the different physiological properties of the muscle fibers, muscles with different fast/slow fiber type composition undergo different postmortem aging processes, as shown in protein [94,95] and metabolite [14,16] degradation, which could be the cause of the intermuscular difference in meat quality. Contents of flavor-associated metabolites such as amino acids, sugar, and nucleotides differed between porcine LL and vastus intermedius (VI) muscles in a CE-MS metabolomics study [14], and between bovine muscles in an LC-MS [15] or a UPLC-MS/MS study [16]. These results indicate the association of fast and slow type fiber composition with contents of flavor-associated metabolites in aged meat [14,15].…”

Section: Muscle Typementioning

confidence: 91%

“…Contents of flavor-associated metabolites such as amino acids, sugar, and nucleotides differed between porcine LL and vastus intermedius (VI) muscles in a CE-MS metabolomics study [14], and between bovine muscles in an LC-MS [15] or a UPLC-MS/MS study [16]. These results indicate the association of fast and slow type fiber composition with contents of flavor-associated metabolites in aged meat [14,15]. It is noticeable that the rate and extent of the postmortem metabolite changes including glycolysis, metabolism of amino acids and nucleotides are different between the muscle types, as shown in different accumulation of lactate in glycolysis, hypoxanthine in purine metabolism, and aliphatic amino acids and methionine in amino acid metabolism [14].…”

Section: Muscle Typementioning

confidence: 99%

MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

et al. 2020

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In the past decades, metabolomics has been used to comprehensively understand a variety of food materials for improvement and assessment of food quality. Farm animal skeletal muscles and meat are one of the major targets of metabolomics for the characterization of meat and the exploration of biomarkers in the production system. For identification of potential biomarkers to control meat quality, studies of animal muscles and meat with metabolomics (MEATabolomics) has been conducted in combination with analyses of meat quality traits, focusing on specific factors associated with animal genetic background and sensory scores, or conditions in feeding system and treatments of meat in the processes such as postmortem storage, processing, and hygiene control. Currently, most of MEATabolomics approaches combine separation techniques (gas or liquid chromatography, and capillary electrophoresis)–mass spectrometry (MS) or nuclear magnetic resonance (NMR) approaches with the downstream multivariate analyses, depending on the polarity and/or hydrophobicity of the targeted metabolites. Studies employing these approaches provide useful information to monitor meat quality traits efficiently and to understand the genetic background and production system of animals behind the meat quality. MEATabolomics is expected to improve the knowledge and methodologies in animal breeding and feeding, meat storage and processing, and prediction of meat quality.

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“…Moreover, enrichment analysis showed that all the most altered pathways were related to amino acids metabolism. A similarly profound effect of muscle type on amino acids profile has also been observed for cattle [42], with consequences on important characteristics for meat quality like oxidative stability.…”

Section: Discussionmentioning

confidence: 62%

An Untargeted Metabolomics Investigation of Jiulong Yak (Bos grunniens) Meat by 1H-NMR

Zhu

Petracci

Cheng

et al. 2020

Foods

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Yak represents the main meat source for Tibetan people. This work aimed to investigate the metabolome of raw meat from Jiulong yaks, focusing on specimens farmed and harvested locally through traditional procedures. Untargeted nuclear magnetic resonance spectroscopy (1H-NMR) was selected as the analytical platform. Samples from longissimus thoracis, trapezius, triceps brachii and biceps femoris muscles, with different prevalences of red and white fibers, were selected. Among the fifty-three metabolites quantified in each of them, carnitine, carnosine, creatine and taurine are known for their bioactive properties. Twelve molecules were found to be differently concentrated in relation to muscle type. Longissimus thoracis, compared to biceps femoris, had higher concentrations of carnosine and formate and lower concentrations of mannose, inosine, threonine, IMP, alanine, valine, isoleucine, tyrosine, phenylalanine and leucine. A metabolic pathway analysis suggested that the main pathways differing among the muscles were connected to the turnover of amino acids. These results contribute to a deeper understanding of yak raw meat metabolism and muscle type differences, which can be used as an initial reference for the meat industry to set up muscle-specific investigations. The possibility of simultaneously quantifying several bioactive compounds suggests that these investigations could revolve around meat’s nutritional value.

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Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles

Cited by 76 publications

References 49 publications

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks

MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

An Untargeted Metabolomics Investigation of Jiulong Yak (Bos grunniens) Meat by 1H-NMR

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