ArticleMetabolites2020
Gas Chromatography-Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef.
Article in Metabolites, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- Article
- Characterization and feature selection of volatile metabolites in Yangxian pigmented rice varieties through GC-MS and machine learning algorithms.Frontiers in nutrition · 2025Article
- Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef.Metabolites · 2024Article
- Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process.Foods (Basel, Switzerland) · 2024Article
- Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef.Metabolites · 2022Article
- Ecotype Division and Chemical Diversity ofMolecules (Basel, Switzerland) · 2022Article
- Inhibiting SCAP/SREBP exacerbates liver injury and carcinogenesis in murine nonalcoholic steatohepatitis.The Journal of clinical investigation · 2022Article
- Metabolomic analysis of plasma and intramuscular adipose tissue between Wagyu and Holstein cattle.The Journal of veterinary medical science · 2022Article
- Article
- Muscle and Serum Metabolomics for Different Chicken Breeds under Commercial Conditions by GC-MS.Foods (Basel, Switzerland) · 2021Article
- Current Knowledge on River Buffalo Meat: A Critical Analysis.Animals : an open access journal from MDPI · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus muscle (sirloin) in Wagyu and Holstein cattle to determine the key components associated with beef taste using gas chromatography-mass spectrometry (GC-MS). Holstein sirloin beef was characterized by the abundance of components such as glutamine, ribose-5-phosphate, uric acid, inosine monophosphate, 5-oxoproline, and glycine. In contrast, Wagyu sirloin beef was characterized by the abundance of sugar components (maltose and xylitol). Dietary fat is known to increase the intensity of sweet taste. These results suggest that the sweet taste of Wagyu beef is due to the synergetic effects of higher sugar components and intramuscular fat.
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