Metabolomic profiling of free amino acids and nucleotides to uncover the key mechanisms enhancing umami taste, complemented by an in-depth investigation of physicochemical and textural changes in Hanwoo beef during wet aging

Abstract

The influence of wet aging (WA) on Hanwoo longissimus lumborum muscle (LLM) was performed to evaluate physicochemical composition, textural properties, and the influence of nonvolatile compounds contributing to the taste characteristics for 21-day (0 as control, 7, 10, 14, and 21 days) WA process. The redness, yellowness, and cooking loss increased, whereas moisture and drip loss decreased with aging days. A significant improvement in tenderness was achieved by increased cathepsin B + L activity, myofibrillar fragmentation index, and collagen degradation. Oxidative changes were also observed with aging, with an increase in thiobarbituric acid reactive substances (TBARS) value (p < 0.05). The nonvolatile compounds, especially glutamic acid and Inosine 5′-monophosphate (IMP), increased from the initial values (p < 0.05) during the WA of 14 and 21 days, which elucidated umami and richness traits more effectively. To achieve tendered meat with a unique umami taste WA from 14 to 21 days would be ideal for Hanwoo LLM. © 2025