Comparing GC-MS, HPLC and 1H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing

Stewart Francis Graham*, David Farrell, Terry Kennedy, Alan Gordon, Linda Farmer, Christopher Elliott, Bruce Moss

*Corresponding author for this work

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Beef longissimus dorsi muscle samples matured over a 21 day period were analysed using three different analytical techniques; 1H NMR, GC-MS and HPLC. The data from the three experimental techniques were correlated with each other to determine if the results were statistically similar to each other. From our analysis we determined that the metabolites measured using 1H NMR were statistically similar to the compounds quantified using the chromatography techniques (p < 0.001). In addition, using PCA, we were able to show that different metabolites, measured using the various analytical techniques produced very similar scores and loadings plots for all the analysis and extraction techniques undertaken across the 21 day time domain. Using a combination of these three different techniques provides a unique and holistic insight into the biochemistry behind the conversion of muscle to meat which would not be possible using any single technique alone.

Original languageEnglish
Pages (from-to)1633-1639
Number of pages7
JournalFood Chemistry
Volume134
Issue number3
DOIs
Publication statusPublished - 01 Oct 2012

Keywords

  • Beef
  • GC-MS
  • HPLC
  • NMR
  • Profiling

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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