Abstract
This study investigated changes in the metabolome of fresh beef, lamb, and venison in relation to colour stability during display storage. Changes in meat colour and metabolites in loin muscles (Longissimus lumborum) of beef, lamb and venison were determined under a simulated retail display at 4 °C. Metabolite analysis was performed using nuclear magnetic resonance (NMR) spectroscopy, and 27 metabolites were identified. The stability of fresh meat colour was found to be in the following order: beef > lamb > venison. Several trends were observed, and amino acids and metabolites involved in ATP generation were found to be the most important. Leucine, isoleucine and valine were increased, whereas succinate, inosine monophosphate and choline were decreased over the storage time of all three meat types (p < 0.05). As a reduction in succinate, inosine monophosphate and choline during storage were found for all three meat types, these metabolites could potentially be associated with colour stability.
•Beef, lamb and venison metabolite profiles were investigated during retail display.•Metabolite abundances differed among beef, lamb, and venison during storage.•Venison had the highest rate of discoloration during retail storage display.•Retail storage display increased the abundance of free amino acids.•Succinate was found to be an indicator of fresh meat colour.