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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| Huvudupphov: | , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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Iowa State University Digital Press
2023-07-01
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| Serie: | Meat and Muscle Biology |
| Ämnen: | |
| Länkar: | https://www.iastatedigitalpress.com/mmb/article/id/16120/ |
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