Differentiation of commercial ground beef products and correlation between metabolites and sensory attributes: A metabolomic approach. (December 2016)

• Record Type: Journal Article
• Authors: Jiang, Ting; Bratcher, Christy L.
• Is Part Of: Food research international. Volume 90(2016:Dec.)
• Page Start: 298
• Page End: 306
• Publication Date: 2016-12
• Subjects: Ground beef -- Sensory attributes -- Metabolomics -- Multivariate analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.11.002
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: 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. Graphical abstract: a. Score plot for grind source. 80 L (19% fat ground chuck traditional grind), 85 L 14% fat ground chuck traditional grind), 90 L (7% fat ground beef), A (non-traditional grind 1, maturity A with marbling greater than modest), B (non-traditional grind 2, maturity B or younger with marbling greater than modest), C (non-traditional grind 3, Waygu), D (non-traditional grind 4, maturity B or younger), E (non-traditional grind 5, forage finished), F (non-traditional grind 6, cull Waygu bulls), G (non-traditional grind 7, natural beef). b. Score plot for packaging method. Chub (clear plastic chub), MAP (modified atmosphere package), T (traditional overwrap package). Feeding regime of beef animals plays a much more important role in metabolic control in cattle, compared to breed, sex, carcass characteristics, fat content, or meat cuts. Highlights: Investigated metabolic approach to narrow the components associate with beef flavor Positive and negative sensory attributes were correlated with metabolites using PCA. Metabolites identified relating to certain quality characteristics of ground beef.