Lipidomics-based insights into the mechanism of muscle-specific quality differences during wet-aging

Ting Tang; Chengfeng Sun; Rongxin Wen; Zhenjun Zhao; Qianqian Yu

doi:10.1016/j.foodchem.2025.145460

Lipidomics-based insights into the mechanism of muscle-specific quality differences during wet-aging

Food Chem. 2025 Jul 8;492(Pt 2):145460. doi: 10.1016/j.foodchem.2025.145460. Online ahead of print.

Authors

Ting Tang¹, Chengfeng Sun¹, Rongxin Wen¹, Zhenjun Zhao², Qianqian Yu³

Affiliations

¹ College of Life Science, Yantai University, Yantai 264005, Shandong, China.
² College of Life Science, Yantai University, Yantai 264005, Shandong, China. Electronic address: zf@ytu.edu.cn.
³ College of Life Science, Yantai University, Yantai 264005, Shandong, China. Electronic address: yqqytu@126.com.

PMID: 40645054
DOI: 10.1016/j.foodchem.2025.145460

Abstract

This study revealed the mechanism of muscle-specific quality and lipidome variations during wet-aging. The meat tenderness improved significantly (P < 0.01) with aging, while lipid and protein oxidations significantly increased (P < 0.001). Compared to Longissimus lumborum (LL), Psoas major (PM) exhibited higher tenderness, myoglobin content, and oxidation levels (P < 0.001), as well as lower water-holding capacity and color stability during further display period (P < 0.001). LL and PM exhibited significant distinction in lipidomic profiles at the beginning of aging, and these differences were more remarkable after 14 and 28 d aged. Glycerophospholipids (GP) showed the highest degree of subclass divergence, and PM exhibited earlier degradation. The distinct GP composition and degradation rates suggested divergent lipid metabolism pathways in two muscles during wet-aging, ultimately leading to differences in meat quality. These findings provide comprehensive lipidomics information and reveal the potential relationship between muscle-specific lipid metabolism and quality changes.

Keywords: Meat quality; Muscle-specific; Untargeted lipidomics; Wet-aging.