Metabolomic approach to measuring quality of chilled chicken meat during storage

The metabolites of stored, chilled chicken meat were analyzed using liquid chromatographmass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4 degrees C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and P<0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.