{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,11]],"date-time":"2026-07-11T04:04:46Z","timestamp":1783742686490,"version":"3.55.0"},"reference-count":36,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,5,24]],"date-time":"2022-05-24T00:00:00Z","timestamp":1653350400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000199","name":"USDA National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2017-67017-26475"],"award-info":[{"award-number":["2017-67017-26475"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Metabolites"],"abstract":"<jats:p>The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 \u00b0C, 65% RH, and a 0.8 m\/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p &lt; 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p &lt; 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p &lt; 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p &lt; 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.<\/jats:p>","DOI":"10.3390\/metabo12060472","type":"journal-article","created":{"date-parts":[[2022,5,25]],"date-time":"2022-05-25T00:14:14Z","timestamp":1653437654000},"page":"472","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7284-0346","authenticated-orcid":false,"given":"Derico","family":"Setyabrata","sequence":"first","affiliation":[{"name":"Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9740-716X","authenticated-orcid":false,"given":"Kelly","family":"Vierck","sequence":"additional","affiliation":[{"name":"Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4185-4662","authenticated-orcid":false,"given":"Tessa R.","family":"Sheets","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jerrad F.","family":"Legako","sequence":"additional","affiliation":[{"name":"Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5374-6656","authenticated-orcid":false,"given":"Bruce R.","family":"Cooper","sequence":"additional","affiliation":[{"name":"Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8204-547X","authenticated-orcid":false,"given":"Timothy A.","family":"Johnson","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1483-4391","authenticated-orcid":false,"given":"Yuan H. Brad","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Animal Science, Purdue University, West Lafayette, IN 47907, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1186\/s40781-016-0101-9","article-title":"Dry Aging of Beef; Review","volume":"58","author":"Dashdorj","year":"2016","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.meatsci.2015.09.008","article-title":"Effects of Dry-Aging on Meat Quality Attributes and Metabolite Profiles of Beef Loins","volume":"111","author":"Kim","year":"2016","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"6708","DOI":"10.1021\/acs.jafc.7b02175","article-title":"Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles","volume":"65","author":"Ma","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"18","DOI":"10.22175\/mmb2016.12.0007","article-title":"Metabolite Profile Differences between Beef Longissimus and Psoas Muscles during Display","volume":"1","author":"Abraham","year":"2017","journal-title":"Meat Muscle Biol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"3465","DOI":"10.1038\/s41598-021-82929-3","article-title":"Elucidating the Involvement of Apoptosis in Postmortem Proteolysis in Porcine Muscles from Two Production Cycles Using Metabolomics Approach","volume":"11","author":"Ma","year":"2021","journal-title":"Sci. Rep."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"109969","DOI":"10.1016\/j.foodres.2020.109969","article-title":"Elucidating Mechanisms Involved in Flavor Generation of Dry-Aged Beef Loins Using Metabolomics Approach","volume":"139","author":"Setyabrata","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.meatsci.2019.03.019","article-title":"Changes in Microbial Composition on the Crust by Different Air Flow Velocities and Their Effect on Sensory Properties of Dry-Aged Beef","volume":"153","author":"Lee","year":"2019","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"13025","DOI":"10.22175\/mmb.13025","article-title":"Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. Longissimus Lumborum) from Cull Cow","volume":"6","author":"Setyabrata","year":"2022","journal-title":"Meat Muscle Biol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1007\/s00217-015-2449-3","article-title":"Influence of Specific Taste-Active Components on Meat Flavor as Affected by Intrinsic and Extrinsic Factors: An Overview","volume":"241","author":"Dashdorj","year":"2015","journal-title":"Eur. Food Res. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"102457","DOI":"10.1016\/j.ifset.2020.102457","article-title":"Effect of PEF Treatment on Meat Quality Attributes, Ultrastructure and Metabolite Profiles of Wet and Dry Aged Venison Longissimus Dorsi Muscle","volume":"65","author":"Mungure","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.meatsci.2019.02.001","article-title":"Role of Moisture Evaporation in the Taste Attributes of Dry- and Wet-Aged Beef Determined by Chemical and Electronic Tongue Analyses","volume":"151","author":"Lee","year":"2019","journal-title":"Meat Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.meatsci.2007.04.016","article-title":"A Fresh Look at Meat Flavor","volume":"77","author":"Calkins","year":"2007","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.foodres.2019.04.007","article-title":"The Potential Role of Secondary Metabolites in Modulating the Flavor and Taste of the Meat","volume":"122","author":"Ramalingam","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1588","DOI":"10.1111\/1750-3841.14156","article-title":"Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines","volume":"83","author":"Zou","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2016.08.042","article-title":"Formation of Taste-Active Amino Acids, Amino Acid Derivatives and Peptides in Food Fermentations\u2014A Review","volume":"89","author":"Zhao","year":"2016","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"28","DOI":"10.22175\/mmb.11115","article-title":"Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins","volume":"4","author":"Foraker","year":"2020","journal-title":"Meat Muscle Biol."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Baek, H.H. (2007). Process Flavors. Handbook of Meat, Poultry and Seafood Quality, Blackwell Publishing.","DOI":"10.1002\/9780470277829.ch12"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.meatsci.2007.09.010","article-title":"Water-Soluble Precursors of Beef Flavour. Part II: Effect of Post-Mortem Conditioning","volume":"79","author":"Koutsidis","year":"2008","journal-title":"Meat Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.meatsci.2018.08.008","article-title":"Effects of USDA Quality Grade and Cooking on Water-Soluble Precursors of Beef Flavor","volume":"146","author":"Dinh","year":"2018","journal-title":"Meat Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1621","DOI":"10.5713\/ajas.18.0610","article-title":"Physicochemical and Sensory Characteristics of Commercial, Frozen, Dry, and Wet-Aged Hanwoo Sirloins","volume":"32","author":"Kim","year":"2019","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_21","first-page":"152","article-title":"Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review","volume":"14","author":"Min","year":"2005","journal-title":"Food Sci. Biotechnol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/S0308-8146(98)00076-4","article-title":"Flavour Formation in Meat and Meat Products: A Review","volume":"62","author":"Mottram","year":"1998","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1080\/10408399209527560","article-title":"Volatiles from Interactions of Maillard Reactions and Lipids","volume":"31","author":"Whitfield","year":"1992","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"34","DOI":"10.22175\/mmb.12251","article-title":"Fatty Acid Composition of Meat Animals as Flavor Precursors","volume":"5","author":"Dinh","year":"2021","journal-title":"Meat Muscle Biol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.meatsci.2020.108365","article-title":"Ultimate PH Effects on Dry-Aged Beef Quality","volume":"172","author":"Ribeiro","year":"2021","journal-title":"Meat Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"5","DOI":"10.22175\/mmb.10373","article-title":"A Survey of Microbial Communities on Dry-Aged Beef in Commercial Meat Processing Facilities","volume":"4","author":"Capouya","year":"2020","journal-title":"Meat Muscle Biol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.meatsci.2015.04.014","article-title":"Lactic Acid Bacteria and Their Controversial Role in Fresh Meat Spoilage","volume":"109","author":"Pothakos","year":"2015","journal-title":"Meat Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.fm.2014.02.002","article-title":"Bacterial Populations and the Volatilome Associated to Meat Spoilage","volume":"45","author":"Casaburi","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5884","DOI":"10.1128\/AEM.01763-14","article-title":"Dead or Alive: Molecular Assessment of Microbial Viability","volume":"80","author":"Cangelosi","year":"2014","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_30","first-page":"1","article-title":"Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness","volume":"4","author":"Vierck","year":"2020","journal-title":"Meat Muscle Biol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"2184","DOI":"10.2527\/jas.2015-0241","article-title":"Legume Finishing Provides Beef with Positive Human Dietary Fatty Acid Ratios and Consumer Preference Comparable with Grain-Finished Beef1","volume":"94","author":"Chail","year":"2016","journal-title":"J. Anim. Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.2527\/jas.2006-491","article-title":"A Direct Method for Fatty Acid Methyl Ester Synthesis: Application to Wet Meat Tissues, Oils, and Feedstuffs","volume":"85","author":"Busboom","year":"2007","journal-title":"J. Anim. Sci."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"4238","DOI":"10.1093\/jas\/sky287","article-title":"Volatile Flavor Compounds Vary by Beef Product Type and Degree of Doneness","volume":"96","author":"Gardner","year":"2018","journal-title":"J. Anim. Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"5112","DOI":"10.1128\/AEM.01043-13","article-title":"Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the Miseq Illumina Sequencing Platform","volume":"79","author":"Kozich","year":"2013","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1038\/nmeth.3869","article-title":"DADA2: High-Resolution Sample Inference from Illumina Amplicon Data","volume":"13","author":"Callahan","year":"2016","journal-title":"Nat. Methods"},{"key":"ref_36","unstructured":"Oksanen, J., Blanchet, F.G., Friendly, M., Kindt, R., Legendre, P., Mcglinn, D., Minchin, P.R., O\u2019hara, R.B., Simpson, G.L., and Solymos, P. (2022, April 17). Package \u201cVegan\u201d Title Community Ecology Package Version 2.5-7. Available online: https:\/\/cran.r-project.org\/web\/packages\/vegan\/index.html."}],"container-title":["Metabolites"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2218-1989\/12\/6\/472\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T23:17:32Z","timestamp":1760138252000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2218-1989\/12\/6\/472"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,5,24]]},"references-count":36,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2022,6]]}},"alternative-id":["metabo12060472"],"URL":"https:\/\/doi.org\/10.3390\/metabo12060472","relation":{},"ISSN":["2218-1989"],"issn-type":[{"value":"2218-1989","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,5,24]]}}}