Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy
Author:
Bischof Greta12, Januschewski Edwin1, Witte Franziska1ORCID, Terjung Nino1ORCID, Heinz Volker1, Juadjur Andreas1ORCID, Gibis Monika2ORCID
Affiliation:
1. German Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany 2. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany
Abstract
(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01–SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days. Samples from the left strip loins were wet-aged in vacuum, while samples from right strip loins were dry-aged at 2 °C and 75% relative humidity. The beef samples were extracted with methanol–chloroform–water, and the polar fraction was used for 1H NMR analysis. (3) Results: The PCA and OPLS-DA showed that the metabolome of cows and heifers varied. Eight metabolites revealed significant differences (p < 0.05) in the samples from cows and heifers. The aging time and aging type of beef also affected the metabolome. Twenty-eight and 12 metabolites differed significantly (p < 0.05) with aging time and aging type, respectively. (4) Conclusions: The variations between cows and heifers and aging time affect the metabolome of beef. By comparison, the influence of aging type is present but less pronounced.
Funder
German Ministry of Economics and Climate Action
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference24 articles.
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