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Metabolites
Volume 15
Issue 2
10.3390/metabo15020094
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging

by
Shuji Ueda
1,*,
Yuka Yoshida
2,
Yuka Tateoka
1,
Biniam Kebede
3,4,
Masakazu Shinohara
5,
Hiroki Nakanishi
6,
Itsuko Fukuda
1 and
Yasuhito Shirai
1
1
Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan
2
Japan Meat Science and Technology Institute, Inc., Tokyo 150-0013, Japan
3
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
4
Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
5
The Integrated Center for Mass Spectrometry, Kobe University, Kobe 650-0017, Japan
6
Lipidome Lab Co., Ltd., Akita 010-0825, Japan
*
Author to whom correspondence should be addressed.
Metabolites 2025, 15(2), 94; https://doi.org/10.3390/metabo15020094 (registering DOI)
Submission received: 14 November 2024 / Revised: 4 January 2025 / Accepted: 18 January 2025 / Published: 3 February 2025
(This article belongs to the Special Issue The Digital Revolution in Livestock Production and Metabolism: Foodomics for a Viable Future and Beyond)
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Abstract

Abstract: Background: Japanese Black beef is known for its high intramuscular fat content, an important factor in its distinctive Wagyu aroma. Wet aging, which involves vacuum-packing meat and storing it at low temperatures, enhances flavor, texture, and tenderness and is essential for maintaining and improving meat quality. In this study, changes in metabolites and lipid profiles were investigated during the wet aging of Japanese Black and Holstein beef. Methods/Results: Gas chromatography–mass spectrometry identified 113 metabolites in Japanese Black beef and 94 in Holstein beef, with significant increases in metabolites like aspartic acid and maleic acid over the aging period. Regarding lipid composition, total free fatty acids significantly increased with wet aging, with Japanese Black beef showing significantly higher concentrations of oleic and linoleic acids than Holstein beef. Additionally, lipid analysis by liquid chromatography–mass spectrometry revealed a reduction in specific phospholipids, particularly lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE), with notable decreases in LPC (18:1), LPC (18:2), LPE (18:1), and LPE (18:2). Conclusions: These results suggest that wet aging influences the stability of membrane lipids, facilitating the degradation of phospholipids into free fatty acids, and improving the flavor of Japanese Black beef.
Keywords: Japanese Black; wet aging; phospholipids; flavor; beef; free fatty acids; lipase; PLA; kokumi Japanese Black; wet aging; phospholipids; flavor; beef; free fatty acids; lipase; PLA; kokumi
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MDPI and ACS Style

Ueda, S.; Yoshida, Y.; Tateoka, Y.; Kebede, B.; Shinohara, M.; Nakanishi, H.; Fukuda, I.; Shirai, Y. Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging. Metabolites 2025, 15, 94. https://doi.org/10.3390/metabo15020094

AMA Style

Ueda S, Yoshida Y, Tateoka Y, Kebede B, Shinohara M, Nakanishi H, Fukuda I, Shirai Y. Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging. Metabolites. 2025; 15(2):94. https://doi.org/10.3390/metabo15020094

Chicago/Turabian Style

Ueda, Shuji, Yuka Yoshida, Yuka Tateoka, Biniam Kebede, Masakazu Shinohara, Hiroki Nakanishi, Itsuko Fukuda, and Yasuhito Shirai. 2025. "Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging" Metabolites 15, no. 2: 94. https://doi.org/10.3390/metabo15020094

APA Style

Ueda, S., Yoshida, Y., Tateoka, Y., Kebede, B., Shinohara, M., Nakanishi, H., Fukuda, I., & Shirai, Y. (2025). Metabolites and Free Fatty Acids in Japanese Black Beef During Wet Aging. Metabolites, 15(2), 94. https://doi.org/10.3390/metabo15020094

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