Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Sample Preparation
2.3. Physicochemical Analysis
2.4. Total Viable Count (TVC) Analysis
2.5. Measurement of Lipid and Protein Oxidation
2.6. Total Volatile Basic Nitrogen (TVB-N) Content Analysis
2.7. Biogenic Amine Analysis
2.8. HS-SPME-GC-MS Analysis
2.9. Microbial Diversity Analysis
2.10. Statistical Analysis
3. Results and Discussion
3.1. Changes in Apparent Meat Quality
3.2. Changes in Lipid and Protein Oxidation
3.3. Total Volatile Basic Nitrogen (TVB-N) and Biogenic Amine Analysis
3.4. Total Viable Count and Dynamic Analysis of Microbial Communities
3.5. Changes in the Relative Abundance of Microbial Community Composition in Chilled Beef
3.6. Volatile Compound Analysis
3.7. Correlation Analysis Between Dominant Microbiota, Meat Quality, and Key Volatile Compounds
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Storage Time | pH | Surface Color | Drip Loss (%) | ||
---|---|---|---|---|---|
L* | a* | b* | |||
0 | 5.68 ± 0.06 c | 39.5 ± 3.77 a | 8.54 ± 0.49 b | 12.7 ± 1.39 ab | 0 |
2 | 5.88 ± 0.04 bc | 39.7 ± 5.69 a | 12.2 ± 2.50 a | 14.9 ± 0.51 a | 1.27 ± 0.41 b |
4 | 6.11 ± 0.28 b | 39.9 ± 0.65 a | 8.84 ± 0.86 b | 13.7 ± 0.78 ab | 2.60 ± 0.49 c |
6 | 6.18 ± 0.07 b | 36.2 ± 2.19 a | 6.46 ± 1.26 b | 11.5 ± 1.82 ab | 3.96 ± 0.22 d |
8 | 6.87 ± 0.26 a | 36.2 ± 2.57 a | 6.21 ± 0.45 b | 10.8 ± 1.73 b | 6.20 ± 0.60 e |
Day | PUT | HIS | SPD | SPM | TYR | CAD | BAI |
---|---|---|---|---|---|---|---|
0 | 10.85 ± 0.03 e | 6.38 ± 0.07 c | 13.7 ± 0.49 e | 106.9 ± 1.68 a | - | - | 17.23 ± 0.09 e |
2 | 14.35 ± 0.10 c | 6.43 ± 0.06 b | 13.8 ± 0.04 d | 102.9 ± 0.17 a | - | - | 20.78 ± 0.04 d |
4 | 11.67 ± 0.04 d | 6.24 ± 0.06 e | 14.20 ± 0.12 c | 89.4 ± 0.67 b | - | 43.26 ± 0.15 c | 61.19 ± 0.13 c |
6 | 169.3 ± 0.10 a | 8.78 ± 0.02 a | 38.3 ± 0.34 a | 60.5 ± 3.70 b | 9.64 ± 0.06 b | 273.1 ± 0.57 a | 460.81 ± 0.60 a |
8 | 92.8 ± 0.21 b | 6.25 ± 0.04 d | 15.49 ± 0.10 b | 85.7 ± 0.51 c | 45.1 ± 0.07 a | 192.9 ± 0.13 b | 337.10 ± 0.19 b |
Sample | Shannon | Simpson | ACE | Chao | Coverage |
---|---|---|---|---|---|
NA (Day 0) | 2.57 | 0.13 | 195.65 | 191.57 | 1.00 |
NB (Day 2) | 2.53 | 0.14 | 189.81 | 184.41 | 1.00 |
NC (Day 4) | 2.56 | 0.13 | 218.18 | 211.69 | 1.00 |
ND (Day 6) | 2.34 | 0.18 | 197.60 | 189.61 | 1.00 |
NE (Day 8) | 2.49 | 0.16 | 243.37 | 241.47 | 1.00 |
Peak No. | Retention Time (min) | Average RI | CAS No. | Metabolite Name | Formula |
---|---|---|---|---|---|
1 | 3.653 | 714.81 | 513-86-0 | Acetoin | C4H8O2 |
2 | 2.325 | 610.63 | 141-78-6 | Ethyl Acetate | C4H8O2 |
3 | 2.149 | 596.89 | 431-03-8 | 2,3-Butanedione | C4H6O2 |
4 | 13.729 | 1027.47 | 5989-27-5 | D-Limonene | C10H16 |
5 | 2.196 | 600.27 | 78-93-3 | 2-Butanone | C4H8O |
6 | 37.095 | 1873.95 | 84-69-5 | 1,2-Benzenedicarboxylic acid, bis(2-methylpropyl) ester | C16H22O4 |
7 | 16.676 | 1104.49 | 124-19-6 | Nonanal | C9H18O |
8 | 5.573 | 799.54 | 513-85-9 | 2,3-Butanediol | C4H10O2 |
9 | 29.019 | 1457.42 | 3796-70-1 | 5,9-Undecadien-2-one, 6,10-dimethyl-, (E)- | C13H22O |
10 | 5.593 | 802.21 | 66-25-1 | Hexanal | C6H12O |
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Kuang, L.; He, E.; Zhou, L.; Lou, A.; Liu, Y.; Quan, W.; Shen, Q. Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods 2025, 14, 1139. https://doi.org/10.3390/foods14071139
Kuang L, He E, Zhou L, Lou A, Liu Y, Quan W, Shen Q. Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods. 2025; 14(7):1139. https://doi.org/10.3390/foods14071139
Chicago/Turabian StyleKuang, Liusha, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Wei Quan, and Qingwu Shen. 2025. "Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage" Foods 14, no. 7: 1139. https://doi.org/10.3390/foods14071139
APA StyleKuang, L., He, E., Zhou, L., Lou, A., Liu, Y., Quan, W., & Shen, Q. (2025). Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods, 14(7), 1139. https://doi.org/10.3390/foods14071139