Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

Area of Science:

• Food Science
• Biochemistry
• Analytical Chemistry

Background:

• Meat quality and color stability are significantly influenced by storage temperature.
• Understanding metabolite changes is crucial for assessing meat quality during storage.

Purpose of the Study:

• To profile quality change-associated metabolites in beef longissimus dorsi during storage.
• To correlate metabolite profiles with key quality indicators like pH, moisture content, and water holding capacity (WHC).

Main Methods:

• Nontargeted liquid chromatography-mass spectrometry (LC-MS/MS) was employed to identify distinct metabolites.
• Beef samples were stored at room temperature, 4°C, and 0°C.
• Quality parameters (pH, moisture, WHC) and metabolite profiles were analyzed over 7 days.

Main Results:

• Storage, particularly at room temperature and 4°C, reduced beef pH.
• Moisture content and WHC decreased, with WHC showing a notable decline within 24 hours.
• Key metabolites such as hypoxanthine, histamine, and tyramine increased, while glutathione decreased during 4°C storage.

Conclusions:

• Metabolite profiles significantly change during beef storage, correlating with quality degradation.
• Accumulation of potentially harmful metabolites (e.g., hypoxanthine) and reduction of beneficial ones (e.g., glutathione) indicate quality loss.
• Findings provide a basis for nutritional guidance regarding beef consumption based on storage duration and temperature.