Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by

Greta Bischof, Edwin Januschewski, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Greta BischofGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.

Edwin JanuschewskiGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.

Franziska WitteGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.ORCID 0000-0002-4301-028X

Nino TerjungGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.ORCID 0000-0003-0668-0644

Volker HeinzGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.

Andreas JuadjurGerman Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.ORCID 0000-0002-6069-3262

Monika GibisDepartment of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.ORCID 0000-0003-3386-6719

Funding

Research Association of the German Food Industry AiF 20910N

6 · The paper itself

Abstract

(1) Background: The selection of raw material and the postmortem processing of beef influence its quality, such as taste. In this study, the metabolome of beef from cows and heifers is examined for differences during aging. (2) Methods: Thirty strip loins from eight heifers and seven cows (breed code: 01-SBT) were cut into ten pieces and aged for 0, 7, 14, 21 and 28 days. Samples from the left strip loins were wet-aged in vacuum, while samples from right strip loins were dry-aged at 2 °C and 75% relative humidity. The beef samples were extracted with methanol-chloroform-water, and the polar fraction was used for

Indexed as

aging timeaging typebovinedry-agedmaturationmeatripeningwet-aged

Identifiers

PMID36832861

DOI10.3390/foods12040785

PMCPMC9956905

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.