Omics integrating physical techniques: Aged Piedmontese meat analysis. (1st April 2015)

• Record Type: Journal Article
• Authors: Lana, Alessandro; Longo, Valentina; Dalmasso, Alessandra; D'Alessandro, Angelo; Bottero, Maria Teresa; Zolla, Lello
• Is Part Of: Food chemistry. Volume 172(2015)
• Page Start: 731
• Page End: 741
• Publication Date: 2015-04-01
• Subjects: Longissimus dorsi -- Piedmontese Bos taurus -- Meat quality -- Metabolomics -- Proteomics; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.146
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Improved meat tenderness with prolonged 44 days-aging. Proteolytic degradation of myofibrillar structural proteins. Progressive accumulation of lactate as a result of the anaerobic conditions. Accumulation of glutamate (improved umami taste of meat) due to ongoing proteolysis. Serine, arginine, glutamate as novel predictors of meat quality. Abstract: Piedmontese meat tenderness becomes higher by extending the ageing period after slaughter up to 44 days. Classical physical analysis only partially explain this evidence, so in order to discover the reason of the potential beneficial effects of prolonged ageing, we performed omic analysis in the Longissimus thoracis muscle by examining main biochemical changes through mass spectrometry-based metabolomics and proteomics. We observed a progressive decline in myofibrillar structural integrity (underpinning meat tenderness) and impaired energy metabolism. Markers of autophagic responses (e.g. serine and glutathione metabolism) and nitrogen metabolism (urea cycle intermediates) accumulated until the end of the assayed period. Key metabolites such as glutamate, a mediator of the appreciated umami taste of the meat, were found to constantly accumulate until day 44. Finally, statistical analyses revealed that glutamate, serine and arginine could serve as good predictors of ultimate meat quality parameters, even though further studies are mandatory.