Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-10-05 DOI:10.1016/j.meatsci.2024.109682

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Abstract

This study aimed to explore the differences in the lipidome and mitochondrial fraction metabolome of Nellore cattle meat in different ranges of ultimate pH (pHu) normal (≤5.79), intermediate (5.80 to 6.19) and high (≥ 6.20) after 3- and 21-d postmortem. Instrumental color, myoglobin redox state, oxygen consumption, and metmyoglobin-reducing activity were measured during storage. A total of 472 lipids and 22 mitochondrial fraction metabolites were identified. Beef with high pHu showed positive regulation of ceramides involved in apoptosis and negative regulation of lipid classes related to membrane permeability and stability. In addition, lower carnitine content was noted in high-pHu beef than in normal-pHu beef. Acylcarnitines, phosphatidylinositol, and IMP showed upregulation in beef with intermediate pHu, indicating changes mainly related to energy, purine and pyruvate metabolism. Aging time impacted on the lipid content and metabolites involved in different metabolic pathways. These results provided new insights into beef's mitochondrial fraction lipid and metabolic profile with different pHu. In addition, beef with intermediate pHu differs from beef with high pHu due to changes in energy metabolism.

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线粒体部分的脂质和代谢物特征对不同最终牛肉 pH 值的腰长肌 pH 值和颜色稳定性的影响

本研究旨在探讨内洛尔牛在死后 3 天和 21 天后，在正常 pH 值（≤5.79）、中等 pH 值（5.80 至 6.19）和高 pH 值（≥6.20）的不同范围内，其脂质组和线粒体部分代谢组的差异。在贮藏期间测量了仪器颜色、肌红蛋白氧化还原状态、耗氧量和高铁血红蛋白还原活性。共鉴定出 472 种脂质和 22 种线粒体部分代谢物。高 pHu 牛肉对参与细胞凋亡的神经酰胺有正向调节作用，对与膜渗透性和稳定性有关的脂类有负向调节作用。此外，高 pHu 牛肉的肉碱含量低于正常 pHu 牛肉。中间 pHu 牛肉中的酰基肉碱、磷脂酰肌醇和 IMP 上调，表明变化主要与能量、嘌呤和丙酮酸代谢有关。老化时间会影响脂质含量和不同代谢途径中的代谢物。这些结果为了解不同 pHu 下牛肉线粒体部分的脂质和代谢概况提供了新的视角。此外，由于能量代谢的变化，中等 pHu 的牛肉与高 pHu 的牛肉有所不同。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.