NMR-Based Metabolomics: Quality and Authenticity of Milk and Meat

  • Hanne Christine Bertram
Reference work entry


Animal-based products constitute an important part of our diet, and NMR-based metabolomics has been established as a useful tool in the analysis of dairy products and meat-based food products. In cow milk, NMR-based metabolomics has gained important insight into the associations between metabolic/health status of the cow and the milk metabolite profile, and also the heritability of individual milk metabolites have been established through NMR-based metabolomics analyses. In processed milk such as UHT milk, NMR-based metabolomics can probe storage-induced chemical changes including formation of amino acids as a result of proteolysis, and in fermented dairy products, NMR-based metabolomics is recently established as a useful tool to study the fermentation process and elucidate synergistic and symbiotic microbial interactions. Based on correlation analyses between the cheese metabolome and sensory properties of soft cheese, specific metabolites of importance for cheese aroma have been identified. On meat, NMR metabolomics has been used to elucidate the associations between postmortem metabolism and subsequent meat quality development, where lactate and energy-rich phosphorous-containing metabolites are essential. Furthermore, NMR metabolomics has been applied to examine how the meat metabolite profile varies between species and breeds and as function of slaughter age and aging. In processed meat, NMR metabolomics of lipophilic meat extracts has been demonstrated to hold a promise for discrimination of nonirradiated and irradiated products. Overall, NMR-based metabolomics is found useful in a variety of applications on animal-based foods.


Pork Fermentation Cheese Milk Magic-angle spinning Animal species Authenticity Meat aging Meat proteolysis Milk coagulation Somatic cell count Mastitis Postmortem metabolism Beef Irradiation Duck Lactose-reduced milk Protected designation of origin (PDO) 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food ScienceAarhus UniversityAarslevDenmark

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