Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging

Autor(es)

Sartori, Alan Giovanini de Oliveira ; Antonelo, Daniel Silva ; Ribeiro, Gabriel Henrique ; Colnago, Luiz Alberto ; Balieiro, Julio Cesar de Carvalho ; Delgado, Eduardo Francisquine ; Castillo, Carmen Josefina Contreras

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 217, p. 10-pg., 2024-08-07.

Resumo

The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 degrees C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry ( via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis. As major results, pairwise comparisons identified C12:0 and C14:0 acylcarnitines as potential biomarkers of the intermediate pHu-muscle, which are related to lipid catabolism for alternative energy metabolism and indicate less protein breakage postmortem. Interestingly, the concentration of arginine at early postmortem aging (3-d) may influence the previously reported improved tenderness in normal and high pHu-muscles. Moreover, upregulation of fumarate, formate, and acetate with increased pHu muscle at 21-d aging indicate more intense tricarboxylic acid cycle, amino acid degradation, and pyruvate oxidation by reactive oxygen species, respectively. These three compounds (fumarate, formate, and acetate) discriminated statistically the muscle with high pHu at 21-d aging. The normal pHu-muscle showed higher concentrations of glycogenolysis and glycolysis metabolites, including glucose, mannose, and pyruvate. Hence, our results enhance knowledge of postmortem biochemical changes of beef within different pHu groups aged up to 21 days, which is essential to understand the mechanisms underpinning bull meat quality changes. (AU)

• Processo FAPESP: 23/02926-0 - Efeito do pH final da carne bovina, maturada em diferentes tempos, no perfil de compostos voláteis após o cozimento
• Beneficiário: Alan Giovanini de Oliveira Sartori
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 17/26667-2 - Qualidade de carne em bovinos Bos indicus: marcadores biológicos para atributos do produto cárneo em diferentes faixas de pH final
• Beneficiário: Carmen Josefina Contreras Castillo
• Modalidade de apoio: Auxílio à Pesquisa - Temático