Identifying Superior Quality in Beef with GC×GC-TOF MS

A recent study assessed the meat quality of 82 Xinjiang brown cattle (XBC) to identify superior meat quality (high intramuscular fat [IMF] content) within the population. Two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS) was used to analyze the longissimus dorsi, supraspinatus, and semitendinosus muscles to determine volatile flavor compounds. A paper based on this research was recently published in Food Chemistry: Molecular Sciences (1).

Cattle hold a vital position among the world's livestock, and China, with its wide array of beef cattle breeds, stands out (2). Native to northern Xinjiang, China, the XBC renowned for its adaptability, superior grazing, and production performance (3). While selective breeding over the past 40 years has substantially increased the XBC population, the selection for superior meat quality and taste has not been a primary concern, although previous studies have found that key factors influencing the quality of beef include meat color, muscle cut, intramuscular fat (IMF) content, and marbling distribution (4), with the IMF (lipid deposits in skeletal muscle, representing the total triglyceride and phospholipid content at a microscopic level [5]) recognized as an essential factor to beef quality (6,7).

IMF contributes to flavor development by providing a reservoir of flavor precursors, such as free fatty acids and lipid oxidation products, which are released during cooking. These compounds interact with heat to form complex flavor molecules. Additionally, IMF affects tenderness and juiciness through its influence on meat's texture. The fat infiltrates muscle fibers, creating a marbled effect that disrupts the muscle protein matrix, reducing toughness and enhancing moisture retention. This marbling also helps in the even distribution of heat during cooking, further improving the texture and juiciness of the meat (1)

The researchers reported that this was the first time GC×GC-TOF MS was used to identify beef's volatile flavor compounds. While no significant difference in flavor between the 248 beef samples taken from different parts of the 82 XBC tested, there were significant differences in beef with different IMFs, especially in castrated bulls. Beef with high IMF showed more robust flavor characteristics such as sweet, green, fruity, and waxy, which may cause the richer flavor type of high IMF beef. (1).

Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at perhaps guiding future genetic improvement efforts for enhancing XBC meat quality.

Grilled beef fillet steak meat. © Mara Zemgaliet - stock.adobe.com

References

1. Ma, Z.; Wang, X.; Chen, L.; Yuan, L.; Cui, F.; Zhao, Z.; Yan, X. Multi-Omics Analysis Reveals Flavor Differences in Xinjiang Brown Beef with Varying Intramuscular Fat Contents. Food Chem (Oxf). 2024, 30 (9), 100220. DOI: 10.1016/j.fochms.2024.100220

2. Xia, X.; Zhang, F.; Li, S.; Luo, X.; Peng, L.; Dong, Z.; Chen, N. Structural Variation and Introgression from Wild Populations in East Asian Cattle Genomes Confer Adaptation to Local Environment. Genome Biol.2023, 24 (1), 211. DOI: 10.1186/s13059-023-03052-2

3. Wang, X.; Ma, Z.; Gao, L.; Yuan, L.; Ye, Z.; Cui, F.; Yan, X. Genome-Wide Survey Reveals the Genetic Background of Xinjiang Brown Cattle in China. Front. Genet. 2023, 14, 1348329. DOI: 10.3389/fgene.2023.1348329

4. Hocquette, J. F.; Meurice, P.; Brun, J. P.; Jurie, C.; Denoyelle, C.; Bauchart, D.; Picard, B. The Challenge and Limitations of Combining Data: A Case Study Examining the Relationship Between Intramuscular Fat Content and Flavour Intensity Based on the BIF-BEEF Database. Animal Production Science 2011, 51 (11), 975-981. DOI: 10.1071/An10044

5. Pethick, D. W.; Harper, G. S.; Oddy, V. H. Growth, Development and Nutritional Manipulation of Marbling in Cattle: A Review. Australian Journal of Experimental Agriculture2004, 44 (7), 705-715. DOI: 10.1071/Ea02165

6. Boito, B.: Kuss, F.; de Menezes, L. F. G.; Lisbinski, E.; de Paris, M.; Cullmann, J. R. Influence of Subcutaneous Fat Thickness on the Carcass Characteristics and Meat Quality of Beef Cattle. Ciencia Rural, 2018, 48 (1). DOI: ARTN e201703333 10.1590/0103-8478er20170333

7. Frank, D.; Joo, S. T.; Warner, R. Consumer Acceptability of Intramuscular Fat. Korean J. Food Sci. Anim. Resour. 2016,36 (6), 699-708. DOI: 10.5851/kosfa.2016.36.6.699