ArticleFoods (Basel, Switzerland)2022
Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 19 citations in OpenAlex.
- Effects of Graded Hydroxylated Lecithin Supplementation on Growth Performance, Serum Lipid-Related Indices, Meat Quality, and Tissue-Specific Gene Expression in Jiangnan White Geese.Veterinary sciences · 2026Article
- Amino Acid Composition of Meat from Smena 9 Broiler Chickens During Ontogeny Under a High Stocking Density and Dietary Adaptogens Complex.Animals : an open access journal from MDPI · 2026Article
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
- Integrated miRNAs, Transcriptome, and Metabolome Uncover Underlying Mechanisms for Breast Muscle Metabolic Regulation in Liancheng White and Cherry Valley Ducks.Animals : an open access journal from MDPI · 2026Article
- Effects of Genetic Selection on Growth, Nutritional Value, and Amino Acid Profiles of Breast Muscle and Blood in Black-Boned Chickens.Animals : an open access journal from MDPI · 2026Article
- Effects of dietary supplementation with Bacillus coagulans on growth and immune performance, rumen microorganisms, and metabolites of yaks.BMC microbiology · 2025Article
- Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples.Food chemistry: X · 2024Article
- Biogenic Selenium Nanoparticles Synthesized Using Alginate Oligosaccharides Attenuate Heat Stress-Induced Impairment of Breast Meat Quality via Regulating Oxidative Stress, Metabolome and Ferroptosis in Broilers.Antioxidants (Basel, Switzerland) · 2023Article
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Effect of Dietary Supplementation ofFoods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef). The electronic tongue was then combined to identify the major taste contributors to meat. The results showed that the metabolism of chicken meat differed from that of duck, pork, and beef. The multivariate statistical analysis showed that the five important metabolites responsible for the differences were all related to taste, including creatinine, hypoxanthine, gamma-aminobutyric acid, L-glutamic acid, and L-aspartic acid. These five key taste contributors acted mainly through the amino acid metabolic pathways. In combination with electronic tongue (e-tongue) analysis, inosine monophosphate was the main contributor of umami. L-Glutamic acid and L-aspartic acid might be important contributors to the umami richness. Creatinine and hypoxanthine contributed more to the bitter aftertaste of meat.
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