Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

Table 2

Effects of chilled ageing conditioning on water-soluble flavour precursors.

Metabolite name	Storage days
	0 d	4 d	8 d
Nucleotide degradation products
Inosine	38.99 ± 13.66^a	53.17 ± 10.97^b	80.03 ± 5.57^c
Hypoxanthine	5.41 ± 4.22^a	10.43 ± 1.04^b	11.91 ± 1.30^b
Glycolytic compounds
Glucose-1-phosphate	14.32 ± 2.03^a	17.16 ± 3.08^a	16.95 ± 2.82^a
Fructose-6-phosphate	4.34 ± 2.17^a	7.38 ± 0.83^b	6.75 ± 2.07^b
Organic acids
Succinic acid	1.90 ± 0.63^a	2.83 ± 0.32^b	3.53 ± 0.87^c
3-Hydroxybutyric acid	10.94 ± 2.94^a	7.61 ± 1.83^b	6.51 ± 1.11^b
Pyruvic acid	14.82 ± 3.21^a	9.42 ± 5.89^b	6.42 ± 1.92^b
Citric acid	9.49 ± 3.69^a	14.35 ± 5.12^a	13.71 ± 4.88^a
Lactic acid	3159.49 ± 94.16^a	3121.1 ± 88.72^a	2918.62 ± 115.28^b
Free amino acids
N-Epsilon-acetyl-L-lysine	1.69 ± 0.25^a	1.27 ± 0.24^b	0.99 ± 0.12^c
Methionine	0.87 ± 0.20^a	1.30 ± 0.51^a	3.46 ± 1.69^b
Nicotinoyl-glycine	27.69 ± 1.77^a	37.11 ± 12.17^b	46.27 ± 3.33^c
Tyrosine	1.32 ± 0.40^a	0.96 ± 0.23^a	1.74 ± 0.41^b
Aspartate	0.78 ± 0.36^a	2.54 ± 1.44^b	4.83 ± 2.04^c
Phenylalanine	2.83 ± 0.61^a	3.50 ± 1.50^a	7.12 ± 3.66^b
Valine	18.28 ± 2.78^a	21.64 ± 6.27^a	32.96 ± 11.06^b
N-Alpha-acetyl-L-ornithine	51.36 ± 4.07^a	52.09 ± 5.31^a	46.45 ± 3.56^b
Isoleucine	10.87 ± 1.82^a	13.85 ± 4.52^a	21.66 ± 8.06^b
Threonine	5.60 ± 1.43^a	5.71 ± 1.42^a	7.61 ± 1.78^b

The values followed by different superscript letters were significantly different ().