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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy

Greta Bischof1, Franziska Witte2, Edwin Januschewski2

  • 1German Institute of Food Technologies (DIL e.V.), Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.

Food Chemistry
|September 29, 2023
PubMed

Keywords:
AuthenticityDry-agingMetabolomePartial least squaresSensory analysisWet-aging

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