Impact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef.

This study evaluated the influence of tenderness, intramuscular fat (IMF), and the metabolomic profile on the sensory quality of Nellore beef. Longissimus thoracis samples (n = 280) were analyzed for Warner−Bratzler shear force (WBSF), IMF, color, pH, cooking loss, and water retention. Four contrast...

Descripción completa

Detalles Bibliográficos
Autores: RODRIGUES, R. C., BALDASSINI, W. A., TAGIARIOLLI, M. A., COUTINHO, M. A. S., ROVADOSCKI, G., CONSÔLO, N. R. B., OCAMPOS, F. M. M., COLNAGO, L. A., TORRECILHAS, J. A., GUILHERME, L. P., PEREIRA, G. L., CURI, R. A., TORRES, R. N. S., MACHADO NETO, O. R., CHARDULO, L. A. L.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:Brasil
Institución:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Repositorio:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Idioma:inglés
OAI Identifier:oai:www.alice.cnptia.embrapa.br:doc/1180374
Acceso en línea:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1180374
https://doi.org/10.1021/acsfoodscitech.5c00594
Access Level:acceso abierto
Palabra clave:Longissimus thoracis
Sensory analysis
Shear force
Descripción
Sumario:This study evaluated the influence of tenderness, intramuscular fat (IMF), and the metabolomic profile on the sensory quality of Nellore beef. Longissimus thoracis samples (n = 280) were analyzed for Warner−Bratzler shear force (WBSF), IMF, color, pH, cooking loss, and water retention. Four contrasting groups (n = 15) were formed: −WBSF−IMF (6.21 ± 0.14 kg; 0.76 ± 0.03%), +WBSF+IMF (8.26 ± 0.17 kg; 2.35 ± 0.15%), −WBSF+IMF (5.68 ± 0.18 kg; 2.54 ± 0.15%), and +WBSF−IMF (8.41 ± 0.1 kg; 0.85 ± 0.08%). Metabolomic profiles were assessed by NMR spectroscopy. Consumer evaluations indicated that −WBSF− IMF samples achieved the highest palatability scores, associated with elevated acetyl-carnitine, while +WBSF−IMF showed higher inosine-5′-monophosphate. Enriched metabolic pathways distinguished groups, particularly fatty acid, amino acid, and nucleotide metabolism. Overall, tenderness, IMF, and metabolites shaped consumer preference: tender, lean beef scored highest, whereas tougher, high-IMF beef ranked second and was characterized by glutamate, creatinine, malonate, acetate, betaine, and leucine.

Similares en LA Referencia