Metabolomics in relation to meat quality

Linda M. Samuelsson, Arvind Subbaraj, Hanne Christine S. Bertram

Research output: Contribution to book/anthology/report/proceedingBook chapterResearchpeer-review


Metabolomics, which is the study of the set of metabolites present within an organism, cell, or tissue, has become recognized as a useful tool in the study of meat quality. 1H-NMR spectroscopy and mass spectrometry are the two most widely used analytical techniques for measuring metabolites in muscle and meat. Studies in relation to meat quality have been carried out in several areas: (i) peri- and postmortem metabolism; (ii) meat aging, storage, and spoilage; (iii) processing; (iv) meat authentication and provenance. The relationships between metabolites and meat quality attributes such as flavor, water-holding capacity, color, and tenderness have also been investigated using metabolomic techniques to better understand the underpinning biochemical processes. In this chapter, an overview of metabolomic studies emphasizing meat quality in these areas and recent applications of metabolomics in meat science are presented. The type of information that can be extracted from metabolomic analyses of muscle, meat, and other sample types is described, and relationships between metabolomic data and meat quality are exemplified.

Original languageEnglish
Title of host publicationNew Aspects of Meat Quality : From Genes to Ethics, Second Edition
Number of pages28
Place of publicationCambridge, MA
PublisherWoodhead Publishing
Publication dateAug 2022
ISBN (Print)978-0-323-85879-3
ISBN (Electronic)9780323858793
Publication statusPublished - Aug 2022


  • Flavor
  • Mass spectrometry
  • Meat metabolites
  • Meatomics
  • Metabolomics
  • Muscle metabolism
  • Nuclear magnetic resonance
  • Sensory perception


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