Meat affects color and quality by metabolite concentrations. Meat produces metabolites, and metabolites are caused by a variety of causes. Meat also produces metabolites by oxidation, which is an inevitable chemical process that meat undergoes which is resulting information of various chemical compounds. Thus, the aim of this study was to profiling the change of metabolites of M. longissimus lumborum during the storage at 4°C. Instrumental color measurements were showed decreasing chroma value, redness and yellowness (P<0.05) during storage, while non-significance (P>0.05) changes found in lightness value. Above all, hue angle was highest at 21 d of storage (P<0.05). The lipid and protein oxidation of muscles was measured by TBARS value significantly increased (P<0.05), thiol and carbonyl groups were also increased significantly (P<0.05) during the display. Total 19 of 60 identified compounds appeared to have a significant difference by storage time (P<0.05). Hue angle had a significant correlation with specific metabolites such as carbon disulfide, 3-methyl-1-butanol, 2-ethyl-1-hexanol, lactic acid and palmitic acid (P<0.05). Results of the current study provide the conversion of volatile and non-volatile metabolites and their correlation with oxidative indicators for changes in meat quality during aerobic storage.

Abstract
Introduction
Material and Methods
    1. Preparation of samples
    2. Analysis methods
    3. Statistical analysis
Results and Discussion
    1. Color evaluation
    2. Crude fat contents and lipid oxidation
    3. Protein oxidation
    4. Metabolite changes
    5. Correlations
References

• Jun-young Park(Master's degree, Division of Applied Life Science (BK21 plus), Gyeongsang National University)
• Jeong-Uk Eom(Doctor's course, Division of Applied Life Science (BK21 plus), Gyeongsang National University)
• Rashida Parvin(Doctor's course, Division of Applied Life Science (BK21 plus), Gyeongsang National University)
• Jin-Kyun Seo(Doctor's degree, Division of Applied Life Science (BK21 plus), Gyeongsang National University)
• Hyun-Wook Kim(Professor, Department of Animal Science & Biotechnology, Gyeongsang National University)
• Han-Sul Yang(Professor, Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) Corresponding author