Using TD-NMR relaxometry and 1D 1H NMR spectroscopy to evaluate aging of Nellore beef

被引：12

作者：

Consolo, Nara R. B. ^{[1
,2
]}

Silva, Juliana ^{[1
]}

Buarque, Vicente L. M. ^{[1
]}

Samuelsson, Linda M. ^{[2
]}

Miller, Poppy ^{[2
]}

Maclean, Paul H. ^{[2
]}

Moraes, Tiago B. ^{[3
]}

Barbosa, Luis C. G. S. ^{[4
]}

Higuera-Padilla, Angel ^{[4
]}

Colnago, Luiz A. ^{[4
]}

Netto, Arlindo Saran ^{[1
]}

Gerrard, David E. ^{[5
]}

Silva, Saulo L. ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos FZEA USP, Duque Caxias Norte 225, BR-13635900 Pirassununga, SP, Brazil

[2] Grasslands Res Ctr, AgRes, Tennent Dr,11 Dairy Farm Rd, Palmerston North 4442, New Zealand

[3] Univ Fed Minas Gerais UFMG, Inst Ciencias Exatas, Dept Quim, Av Antonio Carlos 6627, BR-31270901 Belo Horizonte, MG, Brazil

[4] EMBRAPA Instrumentacao, 15 Novembro 1452, BR-13560970 Sao Carlos, SP, Brazil

[5] Virginia Polytech Inst & State Univ, Dept Anim & Poultry Sci, 3480 Litton Reaves Hall, Blacksburg, VA 24061 USA

来源：

MEAT SCIENCE | 2021年 / 181卷

基金：

巴西圣保罗研究基金会;

关键词：

Aging time; Meat quality; TD-NMR relaxometry; 1D H-1 NMR spectroscopy; Nellore; WATER-SOLUBLE PRECURSORS; MEAT QUALITY ATTRIBUTES; POSTMORTEM; MUSCLE; METABOLOMICS; MOBILITY; FLAVOR; COLOR; LAMB; MS;

D O I：

10.1016/j.meatsci.2021.108606

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to explore the use of TD-NMR relaxometry and H-1 NMR spectroscopy-based for detecting differences in meat quality attributes. There was limited association between various TD-NMR signals and any physicochemical parameters of fresh and aged meat differing in tenderness ratings. Samples were then divided into three groups based on statistical changes in metabolite concentration. Group A samples possessed near linear increases in metabolite concentration over aging time; whereas samples assigned to Groups B and C were characterized by increases in metabolites that peaked between 7 and 14 days, and up to 14 days aging, respectively. H-1 NMR spectroscopy discriminated meat quality using changes in metabolites reflective of glycolysis, the citric acid cycle, protein degradation, amino acid generation and purine metabolisms. These data suggest segregation of meat quality is possible using both NMR technologies but additional work is necessary to understand fully their utility in a commercial industry setting.

引用

页数：10

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