Impact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef

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This study evaluated the influence of tenderness, intramuscular fat (IMF), and the metabolomic profile on the sensory quality of Nellore beef. Longissimus thoracis samples (n = 280) were analyzed for Warner−Bratzler shear force (WBSF), IMF, color, pH, cooking loss, and water retention. Four contrasting groups (n = 15) were formed: −WBSF−IMF (6.21 ± 0.14 kg; 0.76 ± 0.03%), +WBSF+IMF (8.26 ± 0.17 kg; 2.35 ± 0.15%), −WBSF+IMF (5.68 ± 0.18 kg; 2.54 ± 0.15%), and +WBSF−IMF (8.41 ± 0.1 kg; 0.85 ± 0.08%). Metabolomic profiles were assessed by NMR spectroscopy. Consumer evaluations indicated that −WBSF− IMF samples achieved the highest palatability scores, associated with elevated acetyl-carnitine, while +WBSF−IMF showed higher inosine-5′-monophosphate. Enriched metabolic pathways distinguished groups, particularly fatty acid, amino acid, and nucleotide metabolism. Overall, tenderness, IMF, and metabolites shaped consumer preference: tender, lean beef scored highest, whereas tougher, high-IMF beef ranked second and was characterized by glutamate, creatinine, malonate, acetate, betaine, and leucine.