Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

Derico Setyabrata; Bruce R. Cooper; Tiago J.P. Sobreira; Jerrad F. Legako; Silvana Martini; Yuan H.Brad Kim

doi:10.1016/j.foodres.2020.109969

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

Derico Setyabrata, Bruce R. Cooper, Tiago J.P. Sobreira, Jerrad F. Legako, Silvana Martini, Yuan H.Brad Kim

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.

Original language	English
Article number	109969
Journal	Food Research International
Volume	139
DOIs	https://doi.org/10.1016/j.foodres.2020.109969
State	Published - Jan 2021

Keywords

Beef
Dry-aging
Flavor
Free fatty acid
Grass-fed
Metabolomics
Volatile compounds

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10.1016/j.foodres.2020.109969

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title = "Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach",

abstract = "The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.",

keywords = "Beef, Dry-aging, Flavor, Free fatty acid, Grass-fed, Metabolomics, Volatile compounds",

author = "Derico Setyabrata and Cooper, {Bruce R.} and Sobreira, {Tiago J.P.} and Legako, {Jerrad F.} and Silvana Martini and Kim, {Yuan H.Brad}",

note = "Funding Information: The authors thank the Purdue Meat Laboratory staff and Meat Science and Muscle Biology Lab members at Purdue University for assistance with sample and data collection. The authors also thank Dr. Paul Ebner for his valuable suggestion for some of data analysis. This work was supported in part by Agriculture and Food Research Initiative Grant 2017-67017-26475 from the USDA National Institute of Food and Agriculture. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

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AU - Legako, Jerrad F.

AU - Martini, Silvana

AU - Kim, Yuan H.Brad

N1 - Funding Information: The authors thank the Purdue Meat Laboratory staff and Meat Science and Muscle Biology Lab members at Purdue University for assistance with sample and data collection. The authors also thank Dr. Paul Ebner for his valuable suggestion for some of data analysis. This work was supported in part by Agriculture and Food Research Initiative Grant 2017-67017-26475 from the USDA National Institute of Food and Agriculture. Publisher Copyright: © 2020 Elsevier Ltd

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N2 - The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.

AB - The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.

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Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

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Keywords

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