TY - JOUR
T1 - Differentiation of commercial ground beef products and correlation between metabolites and sensory attributes
T2 - A metabolomic approach
AU - Jiang, Ting
AU - Bratcher, Christy L.
N1 - Funding Information:
This project was funded in part by the Beef Checkoff . The authors would like to acknowledge the laboratory expertise of Yonnie Wu from the Mass Spectrometry Center, Department of Chemistry and Biochemistry and Heidi Finegan from the Department of Animal Sciences at Auburn University.
Publisher Copyright:
© 2016
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Three traditional grinds (commodity products) and 7 non-traditional grinds (branded products) were obtained to investigate the metabolites in ground beef associated with beef flavor or off-flavor. Three packaging methods were used: traditional overwrap, modified atmosphere package, and clear plastic retail chub. Samples were collected for sensory evaluation and metabolic profiling utilizing LC/MS. Principal component analysis was conducted for classification of grind source or packaging method. Partial least squares regression was applied to investigate the relationship between metabolic data and sensory data. Grass-fed beef and natural beef products were clearly separated from the other grinds. A total of 576 metabolites were registered. Thirty-three compounds were selected as the most important ones differentiating beef grinds. Twenty-two compounds were selected as the most important ones associated with beef flavor and off-flavor. In conclusion, metabolomic approach was effective to determine the most important compounds associated with certain quality characteristics of beef.
AB - Three traditional grinds (commodity products) and 7 non-traditional grinds (branded products) were obtained to investigate the metabolites in ground beef associated with beef flavor or off-flavor. Three packaging methods were used: traditional overwrap, modified atmosphere package, and clear plastic retail chub. Samples were collected for sensory evaluation and metabolic profiling utilizing LC/MS. Principal component analysis was conducted for classification of grind source or packaging method. Partial least squares regression was applied to investigate the relationship between metabolic data and sensory data. Grass-fed beef and natural beef products were clearly separated from the other grinds. A total of 576 metabolites were registered. Thirty-three compounds were selected as the most important ones differentiating beef grinds. Twenty-two compounds were selected as the most important ones associated with beef flavor and off-flavor. In conclusion, metabolomic approach was effective to determine the most important compounds associated with certain quality characteristics of beef.
KW - Ground beef
KW - Metabolomics
KW - Multivariate analysis
KW - Sensory attributes
UR - http://www.scopus.com/inward/record.url?scp=85002496891&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2016.11.002
DO - 10.1016/j.foodres.2016.11.002
M3 - Article
AN - SCOPUS:85002496891
VL - 90
SP - 298
EP - 306
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -