Evidence map›Paper›PMID 42871687›Full record

ArticleFood chemistry: X2026

Identification of 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid as novel spoilage biomarkers in refrigerated beef.

Chuan Liu, Nan Liu, Juan Zhang, Linlin Wang, Chunjiao Bao, Hao Liu, Wei Zhang, Lirong Sun, Ailiang Chen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Chuan LiuCollege of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China.
Nan LiuTongliao Agricultural and Livestock Product Quality and Safety Center, Tongliao 028000, China.
Juan ZhangState Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Linlin WangTongliao Agricultural and Livestock Product Quality and Safety Center, Tongliao 028000, China.
Chunjiao BaoTongliao Agricultural and Livestock Product Quality and Safety Center, Tongliao 028000, China.
Hao LiuTongliao Agricultural and Livestock Product Quality and Safety Center, Tongliao 028000, China.
Wei ZhangCollege of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, China.
Lirong SunTongliao Agricultural and Livestock Product Quality and Safety Center, Tongliao 028000, China.
Ailiang ChenState Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditional freshness indices, including total viable count (TVC) and total volatile basic nitrogen (TVB-N), have limitations in elucidating the underlying molecular mechanisms of meat spoilage. This study investigated changes in beef freshness indices during refrigerated storage at 4 °C and determined that beef entered the spoilage stage on day 7. Untargeted metabolomics characterized metabolic changes and revealed two candidate biomarkers, 4-hydroxyphenethyl alcohol and 6-hydroxynicotinic acid. On days 7 and 11, the relative abundance of 4-hydroxyphenethyl alcohol was 28.88 and 115.20 times that on day 0, respectively, whereas that of 6-hydroxynicotinic acid was 33.47 and 66.66 times. Targeted quantification showed that 4-hydroxyphenethyl alcohol reached 1025.69 μg/kg on day 7 and 5081.85 μg/kg on day 11, while 6-hydroxynicotinic acid reached 685.18 μg/kg on day 7 and 1368.12 μg/kg on day 11. These biomarkers provide promising targets for spoilage warning, rapid freshness assessment, and shelf-life prediction of refrigerated beef.

Indexed as

Freshness monitoringNovel biomarkersQuality deteriorationRefrigerated beef

Identifiers

PMID42871687
PMCPMC13660530

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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.