Título:	Impact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef.
Autoria:	RODRIGUES, R. C. BALDASSINI, W. A. TAGIARIOLLI, M. A. COUTINHO, M. A. S. ROVADOSCKI, G. CONSÔLO, N. R. B. OCAMPOS, F. M. M. COLNAGO, L. A. TORRECILHAS, J. A. GUILHERME, L. P. PEREIRA, G. L. CURI, R. A. TORRES, R. N. S. MACHADO NETO, O. R. CHARDULO, L. A. L.
Afiliação:	SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP) BRAZIL BEEF QUALITY LTD, PIRACICABA BRAZIL BEEF QUALITY LTD, PIRACICABA SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP) SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP) LUIZ ALBERTO COLNAGO, CNPDIA SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP) SCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP).
Ano de publicação:	2025
Referência:	ACS Food Science Technology, v. 5, 2025.
Páginas:	3890−3901
Conteúdo:	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.
Palavras-chave:	Longissimus thoracis Sensory analysis Shear force
Digital Object Identifier:	https://doi.org/10.1021/acsfoodscitech.5c00594
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPDIA)