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Updated: Jun 24, 2025

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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通过使用快速蒸发性电离质谱法 (REIMS) 对牛肉成分和感觉质量进行区分

Jingjing Liu1, Nick Birse2, Carlos Álvarez3

  • 1INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France; Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ireland.

Food chemistry
|June 4, 2024
PubMed
概括

快速蒸发电离质谱法 (REIMS) 有效地分类牛肉的口味喜好和果汁度. 虽然REIMS对柔软度和大理石质量不那么准确,但它对分类牛肉质量有希望.

关键词:
牛肉感官质量 牛肉感官质量味道 味道 味道 味道在REIMS分类中,REIMS的分类.雷姆斯的特点是雷姆斯的特点.快速蒸发性电离式质谱法

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