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Updated: Mar 10, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

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使用快速蒸发电离质谱法 (REIMS) 进行牛肉质量分级.

Yafang Cui1, Lynda S Perkins2, Jingjing Liu3

  • 1INRAE, Clermont Auvergne University, VetAgro Sup, UMRH, Theix, 63122 Saint-Genès-Champanelle, France.

Meat science
|March 9, 2026
PubMed
概括

快速蒸发性电离质谱法 (REIMS) 准确地区分牛肉肌肉,并预测尸体的特征. 这种技术对实时肉质量评估,分辨肌肉类型和影响质量因素有前途.

关键词:
尸体的分类 尸体的分类代谢指纹的指纹.雷姆斯 (Reims) 公司感官质量的感官质量没有受过培训的消费者.

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