Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics

Cônsolo, Nara Regina Brandão; Rosa, Alessandra Fernandes; Barbosa, Luis Carlos Garibaldi Simon; Maclean, Paul; Higuera-Padilla, Ángel R.; Colnago, Luiz Alberto; Titto, Evaldo Antônio Lencioni

doi:10.1016/j.meatsci.2020.108350

Cited by 34 publications

(22 citation statements)

References 29 publications

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“…Results of this study showed that dry-cured beef in different periods reacted to changes in the metabolites, and then affected the taste of meat through five related metabolic pathways. These five pathways included the glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate and glutamate metabolism, and arginine biosynthesis, as well as the taurine and hypotaurine metabolism [ 5 , 54 ].…”

Section: Resultsmentioning

confidence: 99%

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Wang

et al. 2022

Foods

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This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicochemical profile changed significantly in the maturity period (RG), especially due to the continuous hydrolysis and oxidation of proteins. The sensory characteristic of dry-cured beef was highest in saltiness, umami, overall taste, and after-taste in RG. Overall, 400 metabolites were mainly identified, including amino acids, peptides, organic acids, and their derivatives, nucleotides, and their metabolites, as well as carbohydrates. Cysteine and succinic acid were significantly up-regulated during the process of dry-curing beef compared to the control group (CG). Moreover, glutamine and glutathione were significantly down-regulated in the fermentation period (FG) and in RG. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that glyoxylate and dicarboxylate metabolism, glutathione metabolism, alanine, aspartate, and glutamate metabolism, arginine biosynthesis, taurine, and hypotaurine metabolism were the main metabolic pathways influencing the taste of dry-cured beef during processing. Results of correlation analysis revealed that umami is positively correlated with salty, L-cysteine, L-arginine, inosine, creatinine, and succinic acid. Our study results provide a better understanding of the changes in taste substances and will contribute to quality evaluation of dry-cured beef.

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Section: Resultsmentioning

confidence: 99%

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Wang

et al. 2022

Foods

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“…Another study was conducted using an untargeted NMR metabolomic approach to evaluate the raw meat metabolome including the metabolic differences between multiple muscle specimens of locally farmed Jiulong yaks [ 18 ]. A similar platform was used to study the effect of dark cutting meat on meat quality attributes and concentrations of post-mortem glycolytic metabolites in Angus x Nellore cross breed cattle [ 19 ]. Two-dimensional quantitative NMR spectroscopy in combination with MvDA was also proved to be an efficient method to distinguish the breast meat of four native chicken strains from broiler breast meat [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…The previous studies were more concerned to investigate the effect of various treatments, e.g., forerunner flavor substance [ 16 ], dry and wet aging [ 17 ] or dark-cutting meat [ 19 ] on the metabolome of animal’s meat. Likewise, earlier reports also highlighted the potential biomarkers related to meat quality traits with a focus on specific aspects such as animal genetic background [ 22 ], sensory attributes [ 23 ], feeding system [ 22 ] and formulations [ 24 ], including processes such as postmortem storage [ 25 ] and hygiene control.…”

Section: Introductionmentioning

confidence: 99%

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

et al. 2021

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Meat is a rich source of energy that provides high-value animal protein, fats, vitamins, minerals and trace amounts of carbohydrates. Globally, different types of meats are consumed to fulfill nutritional requirements. However, the increasing burden on the livestock industry has triggered the mixing of high-price meat species with low-quality/-price meat. This work aimed to differentiate different meat samples on the basis of metabolites. The metabolic difference between various meat samples was investigated through Nuclear Magnetic Resonance spectroscopy coupled with multivariate data analysis approaches like principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). In total, 37 metabolites were identified in the gluteal muscle tissues of cow, goat, donkey and chicken using 1H-NMR spectroscopy. PCA was found unable to completely differentiate between meat types, whereas OPLS-DA showed an apparent separation and successfully differentiated samples from all four types of meat. Lactate, creatine, choline, acetate, leucine, isoleucine, valine, formate, carnitine, glutamate, 3-hydroxybutyrate and α-mannose were found as the major discriminating metabolites between white (chicken) and red meat (chevon, beef and donkey). However, inosine, lactate, uracil, carnosine, format, pyruvate, carnitine, creatine and acetate were found responsible for differentiating chevon, beef and donkey meat. The relative quantification of differentiating metabolites was performed using one-way ANOVA and Tukey test. Our results showed that NMR-based metabolomics is a powerful tool for the identification of novel signatures (potential biomarkers) to characterize meats from different sources and could potentially be used for quality control purposes in order to differentiate different meat types.

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“…Previous studies described the overabundance of some amino acid metabolic enzymes 18 and reduced amino acid concentrations in high pHu meats. 32 An increased pHu in meat favors the solubilization of myofibrillar contractile proteins such as PLEC, 9 , 24 explaining its overabundance in the high pHu sample. However, upregulation of NEFH, involved in DNA binding, axon development, and nucleosome assembly, is still unclear and deserves further investigation.…”

Section: Results and Discussionmentioning

confidence: 99%

Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening

Sentandreu

Fuente‐Garcia

Pardo

et al. 2021

J. Agric. Food Chem.

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An understanding of biological mechanisms that could be involved in the stress response of animal cattle prior to slaughter is critical to create effective strategies aiming at the production of high-quality meat. The sarcoplasmic proteome of directly extracted samples from normal and high ultimate pH (pHu) meat groups was studied through a straightforward gel-free strategy supported by liquid chromatography hybrid quadrupole-Orbitrap high-resolution mass spectrometry (LC-HRMS) analysis. A stepped proteomic pipeline combining rapid biomarker hunting supported by qualitative protein Mascot scores followed by targeted label-free peptide quantification revealed 26 descriptors that characterized meat groups assayed. The functional study of the proposed biomarkers suggested their relevant role in metabolic, chaperone/stress-related, muscle contractility/fiber organization, and transport activities. The efficiency, flexibility, rapidity, and easiness of the methodology proposed can positively contribute to the creation of innovative proteomic alternatives addressing meat quality assessment.

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Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics

Cited by 34 publications

References 29 publications

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening

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