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Cônsolo NRB, de Paula APM, Rezende-de-Souza JH, Herreira VLS, Laura S M Gôngora A, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Res Int 2024; 190:114566. [PMID: 38945597 DOI: 10.1016/j.foodres.2024.114566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Revised: 05/21/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic resonance (TD-NMR) relaxometry. Beef strip loins were aged under vacuum (Wet), under vacuum using moisture absorbers (Abs), under vacuum using moisture absorbers and with mechanical tenderisation (AbsTend), or without any packaging (Dry). The ageing technique significantly influenced various meat parameters, including dehydration, total loss, and the moisture content of the meat surface. The transverse (T2) relaxation times provided a more sensitive indicator of the changes in meat water relaxometry than the longitudinal (T1) relaxation times. The Dry samples exhibited distinct differences in the T2 signals between the surface and inner regions of the meat. In particular, for the inner region, there were significant differences in signal areas between the Wet and Dry samples, and the Abs and AbsTend samples were positioned closely together between the Dry and Wet samples. The principal component analysis supported these findings: it indicated some differentiation among the ageing techniques in the score plot, but the differentiation was more pronounced when analysing the surface region. Additionally, there was a strong correlation between dehydration and the T2 values, leading to a clustering of the samples based on the ageing technique. The overlap between the Abs and AbsTend samples, situated between the Dry and Wet samples, suggests the potential of these treatments to produce meat with properties that are intermediate to Wet and Dry meat. Furthermore, tenderisation did not lead to greater dehydration.
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Affiliation(s)
- Nara R B Cônsolo
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP, Brazil
| | - Ana P M de Paula
- Department of Food Engineering and Technology, University of Campinas, Campinas, SP, Brazil
| | | | - Vinicius L S Herreira
- Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Ana Laura S M Gôngora
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP, Brazil
| | | | - Tiago B Moraes
- Escola Superior de Agricultura Luiz de Queiroz, University of São Paulo, Piracicaba, Brazil
| | - Poliana M Santos
- Universidade Tecnológica Federal do Paraná, Curitiba, PR, Brazil
| | | | - Sérgio B Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Campinas, SP, Brazil.
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2
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Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, Triyannanto E. Quality of pork after electron-beam irradiation: A meta-analysis study. Vet World 2024; 17:59-71. [PMID: 38406359 PMCID: PMC10884575 DOI: 10.14202/vetworld.2024.59-71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 12/12/2023] [Indexed: 02/27/2024] Open
Abstract
Background and Aim Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.
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Affiliation(s)
- Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Muhlisin Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Slamet Diah Volkandari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
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Alba C, Castejón D, Remiro V, Rodríguez JM, Sobrino OJ, de María J, Fumanal P, Fumanal A, Cambero MI. Ligilactobacillus salivarius MP100 as an Alternative to Metaphylactic Antimicrobials in Swine: The Impact on Production Parameters and Meat Composition. Animals (Basel) 2023; 13:ani13101653. [PMID: 37238083 DOI: 10.3390/ani13101653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The metaphylactic use of antimicrobials in swine farms contributes to the emergence of antibiotic-resistant bacteria, which constitutes a major challenge for public health. Alternative strategies are required to eradicate their routine use. In a previous study, metaphylactic antimicrobials were replaced by the administration of Ligilactobacillus salivarius MP100 to sows and piglets for two years. This practice positively modified the fecal microbiota and metabolic profiles in the farm. In this work, the farm dataset was used to compare the productivity-related parameters between a 2-year period of routine metaphylactic antibiotherapy and the first 2 years of a replacement with the probiotic strain. The probiotic period improved these productivity-related parameters, from litter size to growth performance. In addition, samples of Longissimus lumborum, including skin and subcutaneous fat, were obtained from the animals ingesting the probiotic strain and controls (metaphylactic antibiotherapy) and analyzed for their pH, water holding capacity, composition, and metabolic profiling. The probiotic intake did not negatively affect the meat composition and was associated with an increase in inosine concentration and a slight tendency for increasing the intramuscular fat content. These factors are considered as biomarkers of meat quality. In conclusion, the substitution of metaphylactic antimicrobials with the administration of the probiotic strain was associated with beneficial productivity and meat quality outcomes.
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Affiliation(s)
- Claudio Alba
- Department Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain
| | - David Castejón
- ICTS Bioimagen Complutense (BIOIMAC), Universidad Complutense de Madrid. Pº de Juan XXIII 1, 28040 Madrid, Spain
| | - Víctor Remiro
- Department Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juan M Rodríguez
- Department Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain
| | - Odón J Sobrino
- Scientific Society of Veterinary Public and Community Health (SOCIVESC), 28040 Madrid, Spain
| | | | | | | | - M Isabel Cambero
- Department Galenic Pharmacy and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain
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Yu Q, Li S, Cheng B, Brad Kim YH, Sun C. Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging. Food Chem X 2023; 17:100608. [PMID: 36974193 PMCID: PMC10039265 DOI: 10.1016/j.fochx.2023.100608] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/06/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition (P < 0.05). Nineteen proteins changed significantly with aging (FDR < 0.05), in which most of them progressively accumulated in exudates over aging periods. Combined with partial least squares discriminant analysis, 16 proteins (including 9 structural proteins, 3 metabolic enzymes, 1 heat shock protein, 2 binding proteins, and KBTBD10 protein) were screened as characteristic proteins that could be used for potential meat quality indication. These findings offered novel insight into the utilization of exudates for meat quality assessment.
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Affiliation(s)
- Qianqian Yu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Shimeng Li
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Bei Cheng
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States
| | - Chengfeng Sun
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
- Corresponding author.
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Pan H, Yu Q, Qian C, Shao H, Li Y, Lou Y. Effects of Electron Beam Irradiation on Portunus trituberculatus Based on Tandem-Mass Tag-Based Quantitative Proteomic Analysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2119117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Huijuan Pan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
| | - Qi Yu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
| | - Chenru Qian
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
| | - Haitao Shao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
| | - Yongyong Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
| | - Yongjiang Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P R China
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Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage. Metabolites 2022; 12:metabo12070570. [PMID: 35888694 PMCID: PMC9323900 DOI: 10.3390/metabo12070570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/09/2022] [Accepted: 06/18/2022] [Indexed: 02/04/2023] Open
Abstract
Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.
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Panseri S, Arioli F, Pavlovic R, Di Cesare F, Nobile M, Mosconi G, Villa R, Chiesa LM, Bonerba E. Impact of irradiation on metabolomics profile of ground meat and its implications toward food safety. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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The investigation of storage situation of fish muscle via the analysis of its exudate by MALDI-TOF MS. Food Chem 2022; 373:131450. [PMID: 34717091 DOI: 10.1016/j.foodchem.2021.131450] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 11/20/2022]
Abstract
The potential of MALDI-TOF MS was investigated in terms of its capability to determine the change of exudates of fish muscle with different freeze-thaw cycles (0, 1 and 2), and frozen storage periods. The exudates were collected from dead chilled marine fish species, large yellow croacker (Larimichthys crocea, LC) and freshly slaughtered freshwater fish species, Japanese seabass (Lateolabrax japonicus) to be studied as models. 109 proteins, in which, 32 are extracellular proteins, and 15 are intracellular proteins, were identified by analyzing exudate of LC using MALDI-TOF MS and HPLC-MS/MS. The results show that the present method may be able to determine the change of fish muscle foods in a more sensitive mode than K value indicated quality control. The feasibility of verifying the storage situation of fish sample was performed by analyzing fish samples obtained from the local market. It is promising to estimate the storage situation of fishery products or other animal muscle foods by analyzing their muscle exudates based on the presently developed strategy.
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Zhang T, Chen C, Xie K, Wang J, Pan Z. Current State of Metabolomics Research in Meat Quality Analysis and Authentication. Foods 2021; 10:2388. [PMID: 34681437 PMCID: PMC8535928 DOI: 10.3390/foods10102388] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/23/2022] Open
Abstract
In the past decades, as an emerging omic, metabolomics has been widely used in meat science research, showing promise in meat quality analysis and meat authentication. This review first provides a brief overview of the concept, analytical techniques, and analysis workflow of metabolomics. Additionally, the metabolomics research in quality analysis and authentication of meat is comprehensively described. Finally, the limitations, challenges, and future trends of metabolomics application in meat quality analysis and meat authentication are critically discussed. We hope to provide valuable insights for further research in meat quality.
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Affiliation(s)
- Tao Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Can Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Kaizhou Xie
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Jinyu Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China; (T.Z.); (C.C.); (K.X.)
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
| | - Zhiming Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education, Yangzhou University, Yangzhou 225009, China;
- Jiangsu Key Laboratory of Zoonosis, Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Yangzhou University, Yangzhou 225009, China
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Utpott M, Rodrigues E, Rios ADO, Mercali GD, Flôres SH. Metabolomics: An analytical technique for food processing evaluation. Food Chem 2021; 366:130685. [PMID: 34333182 DOI: 10.1016/j.foodchem.2021.130685] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/16/2022]
Abstract
This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.
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Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Giovana Domeneghini Mercali
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
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Yu Q, Cooper B, Sobreira T, Kim YHB. Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality. Foods 2021; 10:foods10030668. [PMID: 33804730 PMCID: PMC8004023 DOI: 10.3390/foods10030668] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/23/2022] Open
Abstract
This study was performed to assess the changes in meat quality and metabolome profiles of meat exudate during postmortem aging. At 24 h postmortem, longissimus lumborum muscles were collected from 10 pork carcasses, cut into three sections, and randomly assigned to three aging period groups (2, 9, and 16 d). Meat quality and chemical analyses, along with the metabolomics of meat exudates using ultra-high-performance liquid chromatography coupled with a quadrupole time-of-flight mass spectrometer (UHPLC-QTOF-MS) platform, were conducted. Results indicated a declined (p < 0.05) display color stability, and increased (p < 0.05) purge loss, meat tenderness, and lipid oxidation as aging extended. The principal component analysis and hierarchical clustering analysis exhibited distinct clusters of the exudate metabolome of each aging treatment. A total of 39 significantly changed features were tentatively identified via matching them to METLIN database according to their MS/MS information. Some of those features are associated with adenosine triphosphate metabolism (creatine and hypoxanthine), antioxidation (oxidized glutathione and carnosine), and proteolysis (dipeptides and tripeptides). The findings provide valuable information that reflects the meat quality’s attributes and could be used as a source of potential biomarkers for predicting aging times and meat quality changes.
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Affiliation(s)
- Qianqian Yu
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, China
| | - Bruce Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Tiago Sobreira
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA
| | - Yuan H Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA
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Preparation of drip samples from leg of lamb with extended shelf life for nuclear magnetic resonance metabolomics studies. Meat Sci 2020; 172:108304. [PMID: 32927380 DOI: 10.1016/j.meatsci.2020.108304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 07/28/2020] [Accepted: 08/31/2020] [Indexed: 11/24/2022]
Abstract
Metabolomics has been used for the analysis of meat samples for different applications. Using drip as a proxy for meat could offer an easy and non-invasive way of sampling meat, yielding a homogenous liquid sample easy to prepare for metabolomics analysis. There is currently no standard method for the preparation of drip samples for quantitative metabolomics. The aim of this study was to evaluate six different sample preparation methods for quantitative Nuclear Magnetic Resonance (NMR) metabolomics analysis of drip from a lamb leg with extended shelf life: centrifugation, ultrafiltration, and solvent precipitation using four different solvents or solvent mixtures. The six methods were evaluated based on protein removal efficiency, ability to quantify metabolites, metabolite concentrations, reproducibility, speed and relative cost. Three methods (ultrafiltration, solvent precipitation with either acetonitrile/acetone/methanol or chloroform/methanol) resulted in excellent protein removal, high concentrations of metabolites and high reproducibility and are therefore recommended for preparation of extended shelf life lamb leg drip samples for NMR metabolomics.
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