Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

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dc.creatorSetyabrata, Derico
dc.creatorVierck, Kelly (TTU)
dc.creatorSheets, Tessa R.
dc.creatorLegako, Jerrad F. (TTU)
dc.creatorCooper, Bruce R.
dc.creatorJohnson, Timothy A.
dc.creatorBrad Kim, Yuan H.
dc.date.accessioned2023-03-27T19:25:20Z
dc.date.available2023-03-27T19:25:20Z
dc.date.issued2022
dc.description© 2022 by the authors. Licensee MDPI, Basel, Switzerland. cc-by
dc.description.abstractThe objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2◦ C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.
dc.identifier.citationSetyabrata, D., Vierck, K., Sheets, T.R., Legako, J.F., Cooper, B.R., Johnson, T.A., & Brad, Kim, Y.H.. 2022. Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites, 12(6). https://doi.org/10.3390/metabo12060472
dc.identifier.urihttps://doi.org/10.3390/metabo12060472
dc.identifier.urihttps://hdl.handle.net/2346/91964
dc.language.isoeng
dc.subjectamino acids
dc.subjectcull cow
dc.subjectdry-aging
dc.subjectmetabolomics
dc.subjectmicrobiome
dc.subjectreducing sugars
dc.subjectvolatile compounds
dc.titleCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches
dc.typeArticle

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