ArticleFood science of animal resources2020
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Multi-Omics Revealed Breed Dominates over Plumage Color in Regulating Pigeon Meat Quality and Flavor.Animals : an open access journal from MDPI · 2026Article
- Multi-Omics Integration Identifies Key Pathways and Regulatory Genes Driving Marbling Formation and Meat Quality in Yunling Cattle.Animals : an open access journal from MDPI · 2026Article
- Myotube/Adipocyte Powder-Enriched Alginate-Zein Hydrogels Support Myotube Alignment for 3D Myoblast Culture.Foods (Basel, Switzerland) · 2026Article
- A Multi-Breed GWAS for Carcass Weight in Jeju Black Cattle and Hanwoo × Jeju Black Crossbreds.Biology · 2025Article
- The Use of Metabolomics Approach in the Combination with Multivariate Data Analysis for the Identification of Non-Halal Meats: A Narrative Review.Food science of animal resources · 2025Review
- Integrated Proteomics and Metabolomics Profiling Unravels Molecular Mechanisms Underlying Postmortem Meat Quality Between Two Ages and Muscle Types in Sansui Duck.Animals : an open access journal from MDPI · 2025Article
- Recent Trends in Food Quality and Authentication: The Role of Omics Technologies in Dairy and Meat Production.International journal of molecular sciences · 2025Review
- Widely Targeted Metabolomics Method Reveals Differences in Volatile and Nonvolatile Metabolites in Three Different Varieties of Raw Peanut by GC-MS and HPLC-MS.Molecules (Basel, Switzerland) · 2024Article
- Review
- Analysis of dog meat adulteration in beef meatballs using non-targeted UHPLC-Orbitrap HRMS metabolomics and chemometrics for halal authentication study.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2024Article
- Influence of epinephrine reactivity to stress on meat quality in goats.Translational animal science · 2024Article
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Mechanisms of cooking methods on flavor formation of Tibetan pork.Food chemistry: X · 2023Article
- Article
- Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality.Foods (Basel, Switzerland) · 2022Review
- Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2022Article
- Current State of Metabolomics Research in Meat Quality Analysis and Authentication.Foods (Basel, Switzerland) · 2021Review
- Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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. High-marbled 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,N-dimethylglycine, 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 low-marbled 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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