Metabolite Profile Differences between Beef Longissimus and Psoas Muscles during Display

Abstract

Abstract:The objective of this research was to compare metabolite profiles between beef longissimus and psoas muscles during display. Beef short loins were collected 3 d postmortem (n = 10). Steaks were cut from each longissimus lumborum (LL) and psoas major (PM) muscle and displayed under retail conditions for 7 d. Surface color, biochemical properties, and metabolites were analyzed during storage. PM decreased in redness (P < 0.05) by d 3 of display compared with LL. There were differences in metabolite concentrations (P < 0.05) between each muscle type at each time point. Sugars, amino acids, tricarboxylic acid cycle intermediates, and glycolytic substrates were detected in both muscles. Glycolytic metabolites such as pyruvic acid, glucose-6-phosphate, and fructose were greater (P < 0.05) in LL than PM at all display times. On d 0, the intensity of pyruvic acid in LL and PM were 142 and 42, respectively. Citric acid and succinic acid were lower on d 0, but were greater (P < 0.05) in LL compared with PM by d 7 of display. Carnitine was lower (P < 0.05) in LL than PM at all display times. On d 7, carnitine level in LL was 4.1 while in PM was 13,500. The results suggest that in addition to muscle-specific differences in mitochondrial and enzyme activities, inherent metabolite differences also may contribute to muscle color stability.

Muscle‐Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability

“…Differences in whole steak surface oxygen consumption and nitric oxide metmyoglobin reducing activity between color‐stable and color‐labile muscles during display also have been documented (McKenna et al., ). In addition, the influence of sarcoplasmic proteome and metabolome on the differential color stability of beef LL and PM have been reported (Joseph, Suman, Rentfrow, Li, & Beach, ; Abraham, Dillwith, Mafi, VanOverbeke, and Ramanathan, ). However, no previous research has examined the role of mitochondrial functionality in muscle‐dependent color stability.…”

The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

“…Twenty‐five metabolites were identified in the 1 H NMR spectra; they were 10 amino acids (isoleucine, leucine, valine, alanine, glutamate, pyroglutamate, glycine, tyrosine, histidine, and phenylalanine), 2 sugars (glucose and sucrose), 1 alcohol (2,3‐butanediol), 4 organic acids (lactate, acetate, succinate, and creatine), 4 nucleotide metabolites (hypoxanthin, inosine, AMP, and 5′‐IMP), and 4 other metabolites (carnitine, histamine, nicotinamide, and creatinine). Metabolites such as isoleucine, leucine, glutamate, hypoxanthine, and inosine have been reported in fresh beef (Abraham, Dillwith, Mafi, Vanoverbeke, & Ramanathan, 2017; David, Juan Manuel, Rosa, Antonio, & María Isabel, 2015). However, metabolites like histamine, 2,3‐butanediol, and pyroglutamate were rarely detected before.…”

Supranutritional supplementation of vitamin E influences mitochondrial proteome profile of post-mortem <i>longissimus lumborum</i> from feedlot heifers

“…Post-mortem bovine mitochondria can use pyruvate for oxygen consumption . Abraham et al (2017) observed that the intensity of pyruvic acid in colour-stable beef LL was three times more than that in colour-labile psoas major. The low abundance of pyruvate dehydrogenase in the VITE group may result in lower conversion of pyruvate into acetyl-CoA so that more pyruvate could remain in post-mortem skeletal muscles resulting in an improved beef colour stability.…”