AI Article Synopsis
- This study examined how the metabolome of fresh beef, lamb, and venison changes in relation to their color stability during display storage at chilled temperatures.
- Using nuclear magnetic resonance (NMR) spectroscopy, researchers identified 27 metabolites, revealing that beef exhibits the best color stability, followed by lamb and then venison.
- Key findings indicate that amino acids like leucine, isoleucine, and valine increased, while metabolites such as succinate, inosine monophosphate, and choline decreased over storage time, suggesting these changes may be linked to color stability in the meats.
Article Abstract
This study investigated changes in the metabolome of fresh beef, lamb, and venison in relation to colour stability during display storage. Changes in meat colour and metabolites in loin muscles (Longissimus lumborum) of beef, lamb and venison were determined under a simulated retail display at 4 °C. Metabolite analysis was performed using nuclear magnetic resonance (NMR) spectroscopy, and 27 metabolites were identified. The stability of fresh meat colour was found to be in the following order: beef > lamb > venison. Several trends were observed, and amino acids and metabolites involved in ATP generation were found to be the most important. Leucine, isoleucine and valine were increased, whereas succinate, inosine monophosphate and choline were decreased over the storage time of all three meat types (p < 0.05). As a reduction in succinate, inosine monophosphate and choline during storage were found for all three meat types, these metabolites could potentially be associated with colour stability.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141447 | DOI Listing |
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