ArticleMetabolites2022
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches.
Article in Metabolites, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 28 citations in OpenAlex.
- Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles.Food chemistry: X · 2024Article
- Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process.Foods (Basel, Switzerland) · 2024Article
- Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-IsolatedFoods (Basel, Switzerland) · 2024Article
- Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.Foods (Basel, Switzerland) · 2023Article
- Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers byFoods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.
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Registered trials
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