NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet- and dry-aging

Bischof, Greta; Witte, Franziska; Terjung, Nino; Januschewski, E.; Heinz, Volker; Juadjur, Andreas; Gibis, Monika

doi:10.1007/s00217-023-04283-0

Cited by 4 publications

(4 citation statements)

References 22 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This observation of the VIP scores was in accordance with the loadings of PC 2 values for the several buckets. These results were consistent with the literature (Cônsolo et al., 2021; Kim et al., 2020; Lee, Choe, et al., 2019) and our previous studies that highlighted isoleucine, leucine, and valine with high VIP scores (Bischof, Januschewski et al., 2023; Bischof, Witte, et al., 2023). Furthermore, the concentration of inosine 5′ monophosphate (IMP) decreased from 39% (DST) to 24% (WIP) and that of hypoxanthine (DST, 176%; WIP, 304%) increased with aging up to 28 days in all four different samples (Table S4).…”

Section: Resultssupporting

confidence: 93%

“…The levels of carnitine and creatine stagnated over aging time in DIP, WIP, and WST and levels of O ‐acetyl‐ l ‐carnitine stagnated in DIP and WIP. The same trends of changes in metabolite concentrations were observed in our previous studies in the wet matter of beef from different breeds, young bulls, cows, and heifers (Bischof, Januschewski, et al., 2023; Bischof, Witte, et al., 2023). In addition, the trends in concentration changes in amino acids and nucleotides were also found in the studies of Kim et al.…”

Section: Resultssupporting

confidence: 85%

“…(2022)), the concentrations of metabolites are controversial in terms of higher or lower levels in wet‐aged or dry‐aged beefs. The different observations in literature may be dependent on the microbiota on the wet‐aged and dry‐aged beef or dependent on the raw material used (e.g., breed and sex), which resulted in different findings (Bischof, Januschewski, et al., 2023; Bischof, Witte, et al., 2023; Lee, Yoon, et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Bischof,

Witte,

Sieksmeyer

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

The effects of aging and microbial growth on the metabolome of aged beef were investigated in this study. The metabolome of beef is influenced by the aging method applied. This includes the aging‐related changes in metabolism and the presence of microorganisms on the beef during aging that may affect the beef and its quality. The inner part and the trimmed surface of dry‐aged (the surface of dry‐aged beef is also called the “crust” due to its drying during aging) and wet‐aged beef were analyzed by 1H nuclear magnetic resonance (NMR) spectroscopy over aging periods up to 28 days at intervals of 7 days, and the former also by microbiological analysis. The metabolome detected by 1H NMR spectroscopy demonstrated changes over the aging time of beef and differed depending on the sampling location (surface or inner part of beef). The influence of the microbiota on changes in the metabolome can be negligible due to the low microbial growth on the surface of dry‐aged beef (<3 log CFU/g). Therefore, the aging‐related metabolism postmortem of the analyzed dry‐aged beef might be the main factor for metabolic changes. The significantly (p < 0.05) higher amino acids and inosine concentrations and lower inosine 5′‐monophosphate concentrations suggested enhanced protein degradation and energy metabolism in the wet‐aged beef compared to the dry‐aged beef, probably due to the combined influence of the aging and the microbiota on the wet‐aged beef and, thus, its metabolic changes.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Bischof,

Witte,

Sieksmeyer

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The decrease in carnosine and increase in L-carnitine with aging of the meat obtained in their study (Table 4) was not confirmed by Bischof et al [50] when examining non-aging and aging beef for 7 and 14 days. Carnosine content increased with aging of the beef, while L-carnitine remained at similar levels in both fresh and aged meat.…”

Section: Discussioncontrasting

confidence: 61%

Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type

Radzik-Rant,

Rant,

Świątek

et al. 2023

Preprint

View full text Add to dashboard Cite

Many factors affect the quality of red meat. The aim of the study, carried out on 44 Polish Merino lambs, was analysis of physicochemical traits (pH, meat color, expressed juice, content of moisture, protein, fat, total collagen and fatty acid ) and content of carnosine, taurine, L-carnitine on fresh and meat aged for 7 and 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles., Higher (p&lt;0.05) redness value (a*), lower yellowness (b*) were recorded in meat after of aging in gluteus medius muscle. A lower value (p&lt;0.05) of expressed juice was found in both LL and GM after 7 days of aging. The increase (p&lt;0.05) in protein and fat content in both muscle and collagen content in LL was observed in aged meat. There was no difference in fatty acid groups and C18:2 c9, t11 content between GM and LL muscle and fresh and aging meat. A higher TBARS content (p&lt;0.05) was recorded in meat after aging in both GM and LL. The meat aging process increased (p&lt;0.05) the content of carnitine and taurine, while the content of carnosine decreased. In summary the processes that turn muscles into meat in different types of muscles affect the physicochemical characteristics and the content of bioactive ingredients.

show abstract

Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity

García-Pérez,

Becchi,

Zhang

et al. 2024

Trends in Food Science & Technology

View full text Add to dashboard Cite

NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet- and dry-aging

Cited by 4 publications

References 22 publications

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Physicochemical Characteristics, Selected Lipid Content and Protein Bioactive Compounds of Lamb Meat Depending on Aging Time and Muscle Type

Metabolomics and chemometrics: The next-generation analytical toolkit for the evaluation of food quality and authenticity

Contact Info

Product

Resources

About