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Article

Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
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Author to whom correspondence should be addressed.
Foods 2024, 13(1), 174; https://doi.org/10.3390/foods13010174
Submission received: 3 November 2023 / Revised: 1 December 2023 / Accepted: 5 December 2023 / Published: 4 January 2024
(This article belongs to the Section Meat)

Abstract

Meat and meat products have a critical role in the human diet as important high-nutrient foods that are widely consumed worldwide. This study evaluated the effects of postmortem aging on Hu sheep’s meat quality in the longissimus dorsi (LD) muscle during postmortem aging. The samples were stored at 4 ± 1 °C; the meat quality was measured at 6 h, 12 h, 24 h, 36 h, 48 h, 72 h, 96 h, 120 h, 144 h, and 168 h of postmortem aging. The results showed that, during the postmortem aging process, the pH of the muscles first decreased and then increased, and the shear force first increased and then decreased. The muscle fiber skeleton began to degrade, and the overall meat quality was improved to some extent. In addition, through ACQUITY UPLC I-Class Plus IMS Qtof identification of the muscle samples at different time points during the postmortem maturation process of the meat of Hu sheep, a total of 2168 metabolites were identified, and 470 metabolites were screened based on the VIP, P, and FC values, of which 79 were involved in KEGG pathways. In addition, pathways such as sphingolipid metabolism, glycerophospholipid metabolism, phenylalanine metabolism, and fatty acid elongation and degradation play an important role in the metabolic product changes in the meat of Hu sheep throughout the entire maturation process. These findings provide some insights into the changes in meat quality during the post-slaughter maturation process of lake lamb.
Keywords: longissimus dorsi (LD); postmortem aging; muscle fibers; ACQUITY UPLC I-Class Plus/VION IMS QTof longissimus dorsi (LD); postmortem aging; muscle fibers; ACQUITY UPLC I-Class Plus/VION IMS QTof

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MDPI and ACS Style

Xu, J.; Wang, Q.; Wang, Y.; Bao, M.; Sun, X.; Li, Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods 2024, 13, 174. https://doi.org/10.3390/foods13010174

AMA Style

Xu J, Wang Q, Wang Y, Bao M, Sun X, Li Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods. 2024; 13(1):174. https://doi.org/10.3390/foods13010174

Chicago/Turabian Style

Xu, Jie, Qiang Wang, Yimeng Wang, Menghuan Bao, Xiaomei Sun, and Yongjun Li. 2024. "Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof" Foods 13, no. 1: 174. https://doi.org/10.3390/foods13010174

APA Style

Xu, J., Wang, Q., Wang, Y., Bao, M., Sun, X., & Li, Y. (2024). Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods, 13(1), 174. https://doi.org/10.3390/foods13010174

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