Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS)

Rapid evaporative ionization mass spectrometry (REIMS) is a novel technique that provides rapid chemical information on biological tissues and has the potential to predict beef quality attributes in real time. This study aims to assess the ability of analysis by REIMS coupled with chemometric modeli...

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Egile Nagusiak:	Chandler J Sarchet, Chaoyu Zhai, Dale R Woerner, Jessica Prenni, Mahesh N. Nair, Michael J. Hernandez-Sintharakao
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Iowa State University Digital Press 2023-07-01
Saila:	Meat and Muscle Biology
Gaiak:	beef tenderness flavor juiciness rapid evaporative ionization mass spectrometry
Sarrera elektronikoa:	https://www.iastatedigitalpress.com/mmb/article/id/16120/
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