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

Abstract

AbstractThe 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.