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 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.
Authors
- Gregori Rovadoscki
- Nara Regina Brandão Cônsolo (ORCID: https://orcid.org/0000-0002-8389-7794)
- Murilo Augusto Tagiariolli (ORCID: https://orcid.org/0000-0001-9348-5649)
- Luis Artur Loyola Chardulo (ORCID: https://orcid.org/0000-0003-2656-1562)
- Guilherme Luís Pereira (ORCID: https://orcid.org/0000-0002-0400-0142)
- Marcelo Aranda da Silva Coutinho (ORCID: https://orcid.org/0000-0002-7514-3810)
- Luiz Alberto Colnago (ORCID: https://orcid.org/0000-0002-9516-9022)
- Welder Angelo Baldassini (ORCID: https://orcid.org/0000-0003-0840-2082)
- Otávio Rodrigues Machado Neto (ORCID: https://orcid.org/0000-0002-4449-7771)
- Rodrigo de Nazaré Santos Torres (ORCID: https://orcid.org/0000-0002-0453-542X)
- Juliana Akamine Torrecilhas (ORCID: https://orcid.org/0000-0002-2815-3135)
- Rogério Abdallah Curi (ORCID: https://orcid.org/0000-0001-6289-0406)
- Rafaela Cristina Rodrigues
- Fernanda Maria Marins Ocampos (ORCID: https://orcid.org/0000-0002-0373-7396)
Institutions
- Brazilian Agricultural Research Corporation (BR)
- National Institute of Quality (PE)
- Hospital Universitário da Universidade de São Paulo (BR)
- Universidade Estadual Paulista (Unesp) (BR)
Publication Details
- Journal
- ACS Food Science & Technology
- Published
- 2025-09-16
- DOI
- https://doi.org/10.1021/acsfoodscitech.5c00594
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19
Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico