Abstract：
The aim of this study was to evaluate meat quality and changes in the meat exudate metabolome of different beef muscles (5 d postmortem, longissimus lumborum and psoas major muscles) during wet-aging (additional 3, 7, 14, 21, and 28 d of aging). Shear force of meat declined significantly (P < 0.001) with aging, meanwhile, increased myofibril fragmentation index, lipid and protein oxidation with aging were observed (P < 0.01). Psoas major (PM) showed significantly higher (P < 0.05) purge loss, centrifugal loss, and cooking loss, as well as higher tenderness and more severe lipid and protein oxidation (P < 0.01) than longissimus lumborum (LL) during aging. Principal component analysis of the metabolomic profiles revealed distinct clusters according to the period of aging and the type of muscle simultaneously. Overabundant amino acids, peptides, oxidized fatty acids, and hydroxy fatty acids were found in long-term aged meat exudates, and forty metabolites were significantly correlated with meat quality characteristics. Fifty-nine metabolites were significantly affected by muscle type. These results demonstrated the potential possibility of evaluating meat quality using meat exudate metabolomics.
摘要：
这项研究的目的是评估不同牛肉肌肉的肉品质和肉渗出物代谢组的变化（死后5d，湿老化（老化的另外3、7、14、21和28d）。肉的剪切力随老化而显著下降(P<0.001),同时,增加肌原纤维碎片指数，随着年龄的增长，观察到脂质和蛋白质的氧化（P<0.01）。腰大肌(PM)表现出明显较高(P<0.05)的吹扫损失,离心损失，烹饪损失，以及更高的压痛和更严重的脂质和蛋白质氧化（P<0.01）比腰长肌（LL）老化。代谢组学特征的主成分分析显示，根据衰老的时期和肌肉的类型，同时存在不同的簇。氨基酸过多，肽，氧化脂肪酸，在长期老化的肉类分泌物中发现了羟基脂肪酸，40种代谢产物与肉品质特征显著相关。肌肉类型对59种代谢物有显着影响。这些结果证明了使用肉渗出物代谢组学评估肉质量的潜在可能性。
