During post-mortem aging, substanti

During post-mortem aging, substantial improvements in meat palat-
ability attributes such as tenderness, flavour, and/or juiciness occur like-
ly due to a structural breakdown of muscle by endogenous proteases

(Huff-Lonergan & Lonergan, 2005; Kemp, Sensky, Bardsley, Buttery, &

Parr, 2010; Kim, Warner, & Rosenvold, 2014; Kristensen & Purslow,

2001). In general, aging can be progressed through either dry-aging

(where beef carcasses or primal/sub-primal cuts are stored in a refriger-
ated temperature without protective packaging materials), or wet-
aging (mostly wholesale primal/sub-primal cuts under vacuum packag-
ing). Dry-aging is typically the aging of premium meat under critically

controlled ambient conditions of temperature, relative humidity and

airflow. These parameters need to be carefully balanced and monitored

to inhibit microbial growth and minimise weight loss, while producing

excellent eating quality resulting from tenderisation and enhanced fla-
vour (Savell, 2008). Warren and Kastner (1992) found more intensified

flavour characteristics such as beefier and more brown/roasted flavour

from dry-aged beef samples compared to wet-aged or unaged beef sam-
ples. However, several other studies found no significant dry-aging im-
pacts on palatability components of beef (Dikeman, Obuz, Gök, Akkaya,

& Stroda, 2013; Laster et al., 2008; Smith et al., 2008). These conflicting

results between studies would likely be associated with uncontrolled

⁎ Corresponding author.

E-mail address: [e-mail] (L.M. Samuelsson).

there is little information on the impacts of various combined dry-
aging regimes on meat quality attributes.

Metabolomics is the study of biochemical processes involving me-
tabolites (i.e. compounds with a molecular weight b1 kDa) and aims

to measure (qualitatively or quantitatively) many metabolites in a

given biological system at a certain time point and under certain condi-
tions (Fang & Gonzalez, 2014). The ‘metabolome’ represents the collec-
tion of all metabolites in a system, e.g. a biological cell, tissue, organ or

organism, which are the reactants, intermediates and end products of

metabolism (Dunn, Broadhurst, Atherton, Goodacre, & Griffin, 2011).

Metabolite abundances are directly related to external stimuli, the phe-
notype and physiology of the biological system and provide information

about the biochemical processes involved. Metabolites are measured

using several different analytical techniques, of which NMR, GC–MS

and LC–MS are the most commonly used (Daykin & Wülfert, 2006;

Fang & Gonzalez, 2014).

In meat science, metabolomics has been used to investigate beef ten-
derness (D'Alessandro et al., 2012; D'Alessandro & Zolla, 2013), effects of

different packaging conditions on beef metabolites, (Ercolini et al., 2011;

King, Matthews, Rule, & Field, 1995), metabolite changes in beef caused

by aging time (Graham et al., 2012) and effects of diet on beef metabolites

(Osorio et al., 2013; Osorio, Moloney, Brennan, & Monahan, 2012). How-
ever, metabolite analysis to identify dry-aged flavour related metabolites

(flavour precursors) has not been studied. Therefore, the objectives of this

During post-mortem aging, substantial improvements in meat palat-
ability attributes such as tenderness, flavour, and/or juiciness occur like-
ly due to a structural breakdown of muscle by endogenous proteases

(Huff-Lonergan & Lonergan, 2005; Kemp, Sensky, Bardsley, Buttery, &

Parr, 2010; Kim, Warner, & Rosenvold, 2014; Kristensen & Purslow,

2001). In general, aging can be progressed through either dry-aging

(where beef carcasses or primal/sub-primal cuts are stored in a refriger-
ated temperature without protective packaging materials), or wet-
aging (mostly wholesale primal/sub-primal cuts under vacuum packag-
ing). Dry-aging is typically the aging of premium meat under critically

controlled ambient conditions of temperature, relative humidity and

airflow. These parameters need to be carefully balanced and monitored

to inhibit microbial growth and minimise weight loss, while producing

excellent eating quality resulting from tenderisation and enhanced fla-
vour (Savell, 2008). Warren and Kastner (1992) found more intensified

flavour characteristics such as beefier and more brown/roasted flavour

from dry-aged beef samples compared to wet-aged or unaged beef sam-
ples. However, several other studies found no significant dry-aging im-
pacts on palatability components of beef (Dikeman, Obuz, Gök, Akkaya,

& Stroda, 2013; Laster et al., 2008; Smith et al., 2008). These conflicting

results between studies would likely be associated with uncontrolled

⁎ Corresponding author.

E-mail address: [e-mail] (L.M. Samuelsson).

there is little information on the impacts of various combined dry-
aging regimes on meat quality attributes.

Metabolomics is t

ผลลัพธ์ (ไทย) 1:

ในระหว่างอายุหลัง ปรับปรุงที่พบในเนื้อสัตว์ palat-แอตทริบิวต์ความสามารถเช่นความอ่อนโยน รสชาติ หรือ juiciness เกิดขึ้นเช่น-ลีเนื่องจากการแบ่งโครงสร้างของกล้ามเนื้อโดย proteases ภายนอก(โล huff และโล 2005 Kemp, Sensky, Bardsley, Buttery, &พารร์ 2010 คิม วอร์เนอร์ & Rosenvold, 2014 Kristensen & Purslow2001) . โดยทั่วไป ริ้วรอยสามารถก้าวหน้าผ่านทั้งริ้วรอยแห้ง(ซากเนื้อหรือ ปฐม/sub-primal ตัดเก็บใน refriger-ated อุณหภูมิโดยไม่ป้องกันบรรจุภัณฑ์), หรือเปียก -อายุ (ส่วนใหญ่ขายส่ง ปฐม/sub-primal ตัดภายใต้สูญญากาศบรรจุหีบห่อ-ing) ริ้วรอยแห้งคือ อายุของเนื้อพรีเมี่ยมภายใต้ถึงควบคุมสภาพแวดล้อมอุณหภูมิ ความชื้นสัมพัทธ์ และไหลของอากาศ พารามิเตอร์เหล่านี้ต้องสมดุล และตรวจสอบอย่างระมัดระวังยับยั้งการเจริญเติบโตของจุลินทรีย์ และลดการสูญเสียน้ำหนัก ขณะรับประทานอาหารคุณภาพดีเยี่ยมจาก tenderisation และเพิ่ม fla-vour (Savell, 2008) ที่รุนแรงวอร์เรนและ Kastner (1992) พบเพิ่มเติมลักษณะรสชาติเช่นรส beefier และเติมน้ำตาล/ย่างจากตัวอย่างเนื้อแห้งอายุเมื่อเทียบกับสามเนื้อเปียกอายุ หรือ unaged-ples อย่างไรก็ตาม หลายศึกษาอื่น ๆ ที่พบไม่สำคัญริ้วรอยแห้ง im-แป้งพัฟในส่วนประกอบโภชนะของเนื้อ (Dikeman, Obuz, Gök, Akkaya& Stroda, 2013 Laster et al. 2008 Smith et al. 2008) เหล่านี้ขัดแย้งกันresults between studies would likely be associated with uncontrolled⁎ Corresponding author.E-mail address: [e-mail] (L.M. Samuelsson).there is little information on the impacts of various combined dry-aging regimes on meat quality attributes.Metabolomics is the study of biochemical processes involving me-tabolites (i.e. compounds with a molecular weight b1 kDa) and aimsto measure (qualitatively or quantitatively) many metabolites in agiven biological system at a certain time point and under certain condi-tions (Fang & Gonzalez, 2014). The ‘metabolome’ represents the collec-tion of all metabolites in a system, e.g. a biological cell, tissue, organ ororganism, which are the reactants, intermediates and end products ofmetabolism (Dunn, Broadhurst, Atherton, Goodacre, & Griffin, 2011).Metabolite abundances are directly related to external stimuli, the phe-notype and physiology of the biological system and provide informationabout the biochemical processes involved. Metabolites are measuredusing several different analytical techniques, of which NMR, GC–MSand LC–MS are the most commonly used (Daykin & Wülfert, 2006;Fang & Gonzalez, 2014).In meat science, metabolomics has been used to investigate beef ten-derness (D'Alessandro et al., 2012; D'Alessandro & Zolla, 2013), effects ofdifferent packaging conditions on beef metabolites, (Ercolini et al., 2011;King, Matthews, Rule, & Field, 1995), metabolite changes in beef causedby aging time (Graham et al., 2012) and effects of diet on beef metabolites(Osorio et al., 2013; Osorio, Moloney, Brennan, & Monahan, 2012). How-ever, metabolite analysis to identify dry-aged flavour related metabolites(flavour precursors) has not been studied. Therefore, the objectives of thisDuring post-mortem aging, substantial improvements in meat palat-ability attributes such as tenderness, flavour, and/or juiciness occur like-ly due to a structural breakdown of muscle by endogenous proteases(Huff-Lonergan & Lonergan, 2005; Kemp, Sensky, Bardsley, Buttery, &Parr, 2010; Kim, Warner, & Rosenvold, 2014; Kristensen & Purslow,2001). In general, aging can be progressed through either dry-aging(where beef carcasses or primal/sub-primal cuts are stored in a refriger-ated temperature without protective packaging materials), or wet-aging (mostly wholesale primal/sub-primal cuts under vacuum packag-ing). Dry-aging is typically the aging of premium meat under criticallycontrolled ambient conditions of temperature, relative humidity andairflow. These parameters need to be carefully balanced and monitoredto inhibit microbial growth and minimise weight loss, while producingexcellent eating quality resulting from tenderisation and enhanced fla-vour (Savell, 2008). Warren and Kastner (1992) found more intensifiedflavour characteristics such as beefier and more brown/roasted flavourfrom dry-aged beef samples compared to wet-aged or unaged beef sam-ples. However, several other studies found no significant dry-aging im-pacts on palatability components of beef (Dikeman, Obuz, Gök, Akkaya,& Stroda, 2013; Laster et al., 2008; Smith et al., 2008). These conflictingresults between studies would likely be associated with uncontrolled⁎ Corresponding author.E-mail address: [e-mail] (L.M. Samuelsson).there is little information on the impacts of various combined dry-aging regimes on meat quality attributes.Metabolomics is t