Assessment of rapid evaporative ionization mass spectrometry (REIMS) to characterize beef quality and the impact of oven temperature and relative humidity on beef
The objective of experiment 1 was to evaluate the ability of rapid evaporative ionization mass spectrometry (REIMS) to predict beef eating quality characteristics. Striploin sections (5 cm in thickness; N = 292) from 7 beef carcass types (Select, Low Choice, Top Choice, Prime, Dark Cutter, Grass-fed, and Wagyu) were collected to achieve variation in fat content, sensory attributes, tenderness, and production background. Sections were aged for 14 d, fabricated into 2.54 cm thick steaks, and frozen until analysis. Trained descriptive panel rated tenderness, flavor, and juiciness attributes for ...
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