Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses.

Overview

• This research compares the quality and flavor of meat from four Mongolian horse breeds: Wushen, Baicha, Barhu, and Ujimqin.
• Using various analyses, the study identifies differences in meat characteristics and lipid profiles that relate to flavor and quality, finding Wushen horses have the best meat quality and Barhu the least favorable.

Research Objective

• To perform a comparative analysis of meat quality and flavor among four categories of Mongolian horses: Wushen, Baicha, Barhu, and Ujimqin.
• To use physicochemical, sensory, and molecular techniques to characterize differences and identify markers associated with meat quality and flavor.

Methods and Techniques Used

• Physicochemical Indicators: Measurements like pH, cooking loss, color values (e.g., b*), and amino acid content to quantify meat quality attributes.
• Electronic Nose: Sensor arrays detecting volatile compounds to assess aroma-related qualities such as saltiness and bitterness.
• Electronic Tongue: Sensor technology used to evaluate taste parameters including umami, sourness, richness, and aftertaste characteristics.
• Lipidomics: Comprehensive lipid profiling to identify and quantify differential lipid molecules that might influence meat quality and flavor.
• KEGG Pathway Enrichment Analysis: Used to understand biological pathways associated with differential lipids.
• Correlation Analysis: To determine relationships between lipid markers and meat quality/flavor traits.

Key Findings on Meat Quality and Flavor

• Wushen Horses:
  • Highest pH value, indicating better meat freshness and possibly tenderness.
  • Higher levels of serine, glutamic acid, total free amino acids (∑FAA), non-essential amino acids (∑NEAA), and total amino acids (∑TAA).
  • Higher NEAA/TAA ratio, associated with favorable flavor profiles.
  • Strong sensor responses related to umami taste (e.g., W2S sensor), and high values for umami and richness, indicating superior savory flavor.
  • Lowest cooking loss, meaning less moisture lost during cooking, which generally improves tenderness and juiciness.
  • Lower ratios of essential amino acids to total amino acids (EAA/TAA) and essential to non-essential amino acids (EAA/NEAA), which can influence nutritional balance and flavor.
  • Lower bitterness, sourness, and aftertaste B values, suggesting more pleasant taste profiles.
• Barhu Horses:
  • Highest b* value, indicating a more intense yellow color, which may be less desirable in meat quality context.
  • The highest C20:2 fatty acid content and saltiness values, potentially affecting flavor negatively.
  • Lowest responses in W5S, W1S, and W2W electronic nose sensors, reflecting weaker aroma quality.
  • Overall, Barhu horses displayed the poorest meat quality and flavor among the four categories.
• Other Breeds (Baicha and Ujimqin):
  • Displayed intermediate results in quality and flavor parameters but were not highlighted as extreme as Wushen or Barhu.

Lipidomics Analysis and Molecular Insights

• Identified 163 differential lipids (DELs) as potential molecular markers for meat quality differences.
• Key lipids include LPC (18:2/0:0) and PC (16:0_16:0), types of phospholipids important in cell membranes.
• KEGG enrichment showed DELs were significantly involved in:
  • Glycerolipid metabolism
  • Linoleic acid metabolism
  • Arachidonic acid metabolism
  • Alpha-linolenic acid metabolism
• These pathways are crucial for the generation of flavor precursors and texture-related compounds in meat.
• Correlation analysis found 23 DELs, including carnitine C20:4, positively correlated with favorable traits such as umami taste, W2S sensor reading, and richness.
• These same lipids negatively correlated with undesirable traits like shear force (a measure of toughness) and cooking loss.

Conclusions and Significance

• The Wushen horse meat demonstrates superior quality and flavor characteristics attributable to its biochemical and lipid composition.
• Barhu horses have less desirable meat attributes, linked to specific lipid and amino acid profiles.
• The study connects meat sensory qualities to underlying lipid molecular markers, providing a direct molecular basis for differences in meat quality among Mongolian horse breeds.
• This data can guide breeding, meat processing, and possibly marketing strategies focused on optimizing meat quality.
• The identification of lipid metabolism pathways involved offers targets for further research or interventions to enhance meat flavor and quality.