Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage

作者：Liusha Kuang, Enqi He, Lei Zhou, Aihua Lou, Yàn Liú, Wei Quan, Qingwu Shen · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14071139 · 被引用次数：12 · 研究领域：Food Quality and Safety Studies、Meat and Animal Product Quality

Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, and bacterial population dynamics in chilled beef samples stored at 4 °C over an 8-day period. The research further examined interrelationships between meat parameters, predominant microbial species, and crucial aroma-active substances. Findings revealed a progressive elevation in lipid/protein oxidation levels, biogenic amine accumulation, and TVB-N values as microbial proliferation intensified toward the late storage phase. Microbial analysis demonstrated a final total viable count of 7.17 log10 (CFU/g), with bacterial community dominance distributed among Firmicutes (58.15%), Proteobacteria (29.56%), and Bacteroidota (12.05%). Notably, Brochothrix thermosphacta emerged as the primary spoilage organism in terminal storage phases. Volatile organic compounds (VOCs) in the beef during storage were analyzed, with a total of 66 compounds identified. The critical analysis identified 2,3-butanedione and 2-butanone as microbial metabolism-dependent substances showing strong correlations with meat quality parameters, emerging as freshness markers for beef evaluation. Importantly, the study highlighted the necessity for deeper investigation into microbial–VOC interactions, particularly...