This study aimed to determine the profiles of water-soluble metabolites in lamb drip and meat by Nuclear Magnetic Resonance (NMR) spectroscopy, in order to better understand the confinement odour (CO) phenomenon in lamb meat on a molecular level. Thirty-five lamb legs were obtained from two New Zealand meat processing plants and stored for 11 to 13 weeks at temperatures ranging from −1.5 °C to +4.0 °C. A sensorial test classified meat samples as having CO, no odour (NO) or persistent odour (PO). Sixty-three and sixty-two metabolites were identified and quantified in drip and meat samples, respectively. Partial least squares canonical analysis (PLS-CA) showed that CO was correlated with meat and drip metabolites tyramine, formate, alanine, carnosine, urea, proline, aspartate, glutathione and nicotinate. CO was also positively associated with appearance and bloom, but not directly associated with pH, size of the bacterial population or with processing plant. Metabolites associated with CO/PO are substrates or products of glucose fermentation and amino acid catabolism.

这项研究旨在通过核磁共振（NMR）光谱确定羔羊滴水和肉中水溶性代谢物的概况，以便在分子水平上更好地了解羔羊肉中的限制气味（CO）现象。从两个新西兰肉类加工厂获得了35条羊腿，并在-1.5°C至+4.0°C的温度下保存11至13周。感官测试将肉样品分类为具有一氧化碳，无味（NO）或持久性气味（PO）。在滴水和肉类样品中分别鉴定和定量了63种和62种代谢物。偏最小二乘规范分析（PLS-CA）显示，CO与肉和滴液代谢产物酪胺，甲酸盐，丙氨酸，肌肽，尿素，脯氨酸，天冬氨酸，谷胱甘肽和烟酸酯有关。CO也与外观和开花呈正相关，但与pH，细菌种群大小或加工厂没有直接相关。与CO / PO相关的代谢物是葡萄糖发酵和氨基酸分解代谢的底物或产物。