Nontargeted metabolomics reveals dynamic changes in the quality of fresh yak meat during ice-temperature preservation

• DOI: 10.1016/j.lwt.2024.116579
• Publication Date: 2024-08-02T10:28:28Z
• Authors: Zheng-Xu Fu; Yun-Cheng Li; Cai-Ying Zhang; Wei-Jun Chen; Fan-Bing Meng; Da-Yu Liu
• Keywords: Metabolome

Fresh yak meat is nutritious but susceptible to deterioration. The development of effective preservation techniques for fresh highly important. In this study, the quality changes during ice-temperature (−1 °C) and refrigerated (4 were evaluated. Within 15 days preservation, indicators preserved at ice temperature did not exceed national standards, shelf life was only 5 days. TBARS, TVB-N, total viable counts ice-temperature-treated significantly lower than those meat. dynamic in metabolome also investigated. A 2954 metabolites annotated, differentially regulated mainly concentrated amino acids their metabolites, fatty acyls, benzene its derivatives, aldehydes, ketones esters, organic etc. involved protein lipid oxidation. KEGG enrichment analysis revealed that major metabolic processes deterioration purine metabolism, ABC transporters, biosynthesis cofactors, acids, nucleotide glycerophospholipid linoleic acid phenylalanine metabolism.