Metabolomics of Muscle-specific Beef Color Stability

Abstract

Inherent metabolite differences in muscles can significantly affect biochemical properties and meat color. The objective was to compare metabolite profile differences between beef longissimus and psoas muscles during display. Beef short loins were collected 3 d postmortem (n = 10). Steaks were cut from each longissimus lumborum (LL) and psoas major (PM) muscles and displayed under retail conditions for 7 d. Surface color, biochemical properties, and metabolomics were analyzed during display. Psoas major discolored (P < 0.05) by d 3 compared with longissimus lumborum. There were significant differences in metabolite concentrations (P < 0.05) for each muscle type at each time point. Sugars, amino acids, Tricarboxylic acid cycle substrates and glycolytic substrates were detected in both muscles. Glycolytic metabolites like pyruvic acid, glucose–6–phosphate and, fructose were greater in LL at all display times. TCA metabolites, citric acid, and succinic acid, which were lower in concentration on d0, in LL, became overabundant in LL by d 7. The amino acid carnitine was lower in LL at all display times. The results suggest that in addition to muscle - specific differences in mitochondrial and enzyme activities, inherent metabolite differences also can contribute to muscle color stability.