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Related Experiment Video

Updated: Aug 31, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

Metabolic, proteomic and microbial changes postmortem and during beef aging.

Greta Bischof^1,2, Franziska Witte³, Nino Terjung⁴

¹Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany.

Critical Reviews in Food Science and Nutrition

|August 25, 2022

Summary

Beef aging involves complex proteomic and metabolic shifts, influencing tenderness and flavor. Understanding these molecular changes, including postmortem alterations and aging methods, is key to improving beef quality.

Keywords:

Bovine dry-aged beef flavor ripening taste wet-aged beef

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Area of Science:

Food Science
Biochemistry
Meat Science

Background:

Beef quality is influenced by postmortem molecular changes during aging.
Understanding proteomic and metabolic alterations is crucial for optimizing beef characteristics like tenderness and flavor.

Approach:

This review synthesizes current knowledge on proteomic and metabolic changes in beef.
It examines microbiological alterations, aging types (wet- and dry-aging), and postmortem time effects.
Key molecular events, including calcium homeostasis and ATP breakdown, are discussed.

Key Points:

Post-rigor mortis, enzymatic degradation and energy metabolism dominate beef's molecular evolution.
Metabolic pathways generate flavor precursors like saccharides, nucleotides, organic acids, creatine, and fatty acids.
These precursors are vital for flavor development through lipid oxidation, Strecker degradation, and Maillard reactions during cooking.

Conclusions:

Molecular insights into beef aging provide a foundation for enhancing beef quality.
Further understanding of proteomic and metabolic effects can address challenges in beef production and consumer satisfaction.