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KMID : 1024620200400060924
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Food Science of Animal Resources
2020 Volume.40 No. 6 p.924 ~ p.937
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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
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Jeong Jin-Young
Kim Min-Seok
Ji Sang-Yun
Baek Youl-Chang
Lee Seul
Oh Young-Kyun
Reddy Kondreddy Eswar
Seo Hyun-Woo
Cho Soo-Hyun
Lee Hyun-Jeong
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Abstract
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The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. Highmarbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,Ndimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to lowmarbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.
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KEYWORD
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beef, metabolomics, taste, quality
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