Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle

Bermingham, Emma N.; Reis, Mariza Gomes; Subbaraj, Arvind K.; Cameron‐Smith, David; Fraser, Karl; Jonker, Arjan; Craigie, C.R.

doi:10.1016/j.meatsci.2018.02.012

Cited by 25 publications

(22 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…AcCa and PC were significantly higher in the adductor magnus with less marbling than in the samples. The tendency for the PC values to be higher in the adductor magnus was consistent with that observed in the analysis of phospholipids in New Zealand beef [34]. AcCa consists of carnitine and fatty acids and is involved in the β-oxidation of lipids.…”

Section: Lipidomic Analysis Of Japanese Black Cattle Meat By Liquid Csupporting

confidence: 87%

“…Maltol ( 25) is a caramel-like odorant produced by the Maillard reaction; it is also known to have an e-cigarette fragrance [28]. Hexanoic acid (22) and decanoic acid (34) are medium-chain fatty acids with a dust cloth odor [29]. These odorants (10, 22, 25, and 34) are inferred from the odor quality associated with the beef flavor specific to the muscle tissue.…”

Section: Gc-o Analysis Of Intermuscular Fat Aromamentioning

confidence: 99%

See 1 more Smart Citation

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

et al. 2021

View full text Add to dashboard Cite

The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatography-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatography-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the molecular species of TAGs, we performed high-performance liquid chromatography analysis and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a positive correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma.

show abstract

Section: Lipidomic Analysis Of Japanese Black Cattle Meat By Liquid Csupporting

confidence: 87%

Section: Gc-o Analysis Of Intermuscular Fat Aromamentioning

confidence: 99%

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

et al. 2021

View full text Add to dashboard Cite

show abstract

“…effect on Japanese consumers' preference owing to the improvement in beef quality such as tenderness. (2)(3)(4)(5)(6)(7) This is consistent with the conclusion that tenderness is the most important factor affecting beef palatability. (8)(9)(10)(11) However, additional studies have shown that when tenderness is at an acceptable level, flavor becomes the next most important factor affecting the beef preference of consumers.…”

supporting

confidence: 90%

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Yao¹,

Oe²,

Ye³

et al. 2019

Sensors and Materials

View full text Add to dashboard Cite

Keywords: glycogen, moisture content, Japanese wagyu beef, FT-NIR, PLSR (MSC) yielded optimum results with R p 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples. effect on Japanese consumers' preference owing to the improvement in beef quality such as tenderness. (2)(3)(4)(5)(6)(7) This is consistent with the conclusion that tenderness is the most important factor affecting beef palatability. (8)(9)(10)(11) However, additional studies have shown that when tenderness is at an acceptable level, flavor becomes the next most important factor affecting the beef preference of consumers. (10)(11)(12)(13)(14)(15) Flavor is a complex concept, which is composed of taste, odor, and the interaction of these factors. In our previous work, a sensory panel test was used to determine the relationship between sensory attributes (e.g., sweetness, fattiness, aroma, tenderness, flavor, and overall evaluation) and chemical composition characteristics (e.g., moisture, protein, free amino acid, glycogen, and fatty acid contents) of Japanese wagyu beef by the simmering method. (16) We demonstrated that the 'flavor' of sensory attributes was associated with glycogen and moisture contents. It has been widely reported that pre rigor muscle glycogen content has a negative curvilinear relationship with ultimate pH, (17) which is an indicator of the final palatability of meat. (18,19) In addition, the glycogen content in the muscle is related to the amounts of monosaccharides such as glucose and fructose after slaughter, which affect the development of meat flavor via the Maillard reaction; therefore, glycogen contributes to beef palatability. (20) Moisture content is often used to assess meat quality. (21) It also has a strong relationship with the contents of lipids that affect sensory attributes such as flavor, juiciness, texture, and appearance. (22) Therefore, to satisfy an increasing demand for evaluating meat quality by either the meat processing industry or consumers, fast, accurate, and nondestructive methods are urgently required.In recent years, near-infrared (NIR) spectroscopy, which is based on optical measurements of reflectance, transmittance, and interactance, has been considered as a nondestructive, fast, convenient, inexpensive, and precise technique. NIR spectroscopy combined with various multivariable data processing techniques has been effectively employed. Applications of the NIR technique to the evaluation of meat quality have been reviewed. (23) The NIR technique has the potential of detecting meat adulteration, (24,25) assessing meat microbial spoilage, (26,27) and estimating meat quality. (28,29) Nowadays, several research studies on Japanese wagyu beef have shown that NIR spectroscopy can be applied to predict the fat content and quantify the fatty acid composition. Kobayashi et al. have demonstrated the correlation between fat content and spectral infor...

show abstract

“…A bioactive lipid is a lipid for which changes in lipid levels result in functional consequences. In a recent study by Bermingham et al (2018), many bioactive lipids (especially phospholipids and fatty acids) were associated with marbling in Wagyu dairy cross beef cattle. All peaks identified as significant regions have been linked to genes that have clear links to fat development in humans.…”

Section: Discussionmentioning

confidence: 99%

Genome-Wide Association Study of Meat Quality Traits in Hanwoo Beef Cattle Using Imputed Whole-Genome Sequence Data

et al. 2019

View full text Add to dashboard Cite

The discovery of single nucleotide polymorphisms (SNP) and the subsequent genotyping of large numbers of animals have enabled large-scale analyses to begin to understand the biological processes that underpin variation in animal populations. In beef cattle, genome-wide association studies using genotype arrays have revealed many quantitative trait loci (QTL) for various production traits such as growth, efficiency and meat quality. Most studies regarding meat quality have focused on marbling, which is a key trait associated with meat eating quality. However, other important traits like meat color, texture and fat color have not commonly been studied. Developments in genome sequencing technologies provide new opportunities to identify regions associated with these traits more precisely. The objective of this study was to estimate variance components and identify significant variants underpinning variation in meat quality traits using imputed whole genome sequence data. Phenotypic and genomic data from 2,110 Hanwoo cattle were used. The estimated heritabilities for the studied traits were 0.01, 0.16, 0.31, and 0.49 for fat color, meat color, meat texture and marbling score, respectively. Marbling score and meat texture were highly correlated. The genome-wide association study revealed 107 significant SNPs located on 14 selected chromosomes (one QTL region per selected chromosome). Four QTL regions were identified on BTA2, 12, 16, and 24 for marbling score and two QTL regions were found for meat texture trait on BTA12 and 29. Similarly, three QTL regions were identified for meat color on BTA2, 14 and 24 and five QTL regions for fat color on BTA7, 10, 12, 16, and 21. Candidate genes were identified for all traits, and their potential influence on the given trait was discussed. The significant SNP will be an important inclusion into commercial genotyping arrays to select new breeding animals more accurately.

show abstract

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle

Cited by 25 publications

References 73 publications

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Genome-Wide Association Study of Meat Quality Traits in Hanwoo Beef Cattle Using Imputed Whole-Genome Sequence Data

Contact Info

Product

Resources

About