NMR-based metabolomics for simultaneously evaluating multiple determinants of primary beef quality in Japanese Black cattle

Abstract

Analytical methodologies to comprehensively evaluate beef quality are increasingly needed to accelerate improvement in both breeding and post-mortem processing. Consumer palatability towards beef is generally attributed to tenderness, flavor, and/or juiciness. These primary qualities are modified by post-mortem aging and the crude content and fatty acid composition of intramuscular fat. In this study, we report a nuclear magnetic resonance (NMR)-based metabolic profiles of Japanese Black cattle to evaluate the compositional attributes of intramuscular fat and the long-term post-mortem aging. The unsaturation degree of triacylglycerol was estimated by the 1H NMR spectra and was correlated with the content ratio of unsaturated fatty acids (R 2 = 0.944) and the melting point of intramuscular fat (R 2 = 0.871). NMR-detected profiles of water-soluble metabolites revealed overall metabolic change (R 2 = 0.951) and several metabolites (R 2 > 0.818) linearly correlated with long-term aging duration, which can be used to evaluate the aging rate and aging duration of beef. This approach also provided the pH profile during aging, which is related to the water-holding capacity of beef. Thus, NMR-based metabolomics has the potential to evaluate multiple parameters related to the beef qualities of Japanese Black cattle.

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

“…Fish freshness has been also examined with NMR (Tan, Huang, Feng, Li, & Cai, 2018), however, only supervised MVSA was used in this study. In another study, 1 H NMR-based metabolomics was used to evaluate parameters associated with the quality of beef (Kodani, Miyakawa, Komatsu, & Tanokura, 2017). Authors analyzed both polar and nonpolar extracts of Japanese Black cattle and found important biomarkers related to the aging process and beef quality indicators.…”

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

“…According to the metabonomics results, lysine, threonine, histidine, alanine, and leucine had a high levels of FAAs among the four groups, which was consistent with previous findings (Careri et al., ). FAAs such as leucine, histidine, tyrosine, valine, and phenylalanine had a bitter taste; both the alanines, threonine, and lysine were known for their sweetness, and aspartate had a umami taste (Dai et al., ; Kodani, Miyakawa, Komatsu, & Tanokura, ). Proper bitterness could be beneficial to the overall flavor of the hams, but excessive bitterness was detrimental to the quality of the hams and was related to excessive hydrolysis of proteins by muscle endogenous enzyme activity.…”

Foodomics and storage monitoring of three meat cuts by 1H NMR

“…Therefore, the bisector of the odd quadrants can be associated with a temperature degradation of meat/or extended storage times. Kodani et al demonstrated that ¹H NMR profiles of water‐soluble metabolites revealed overall metabolic change linearly correlated with beef aging rate and aging duration.…”