Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.
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DOI: 10.1016/j.meatsci.2021.108438
Abstract: Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection… read more here.
Keywords: dry aged; rapid evaporative; ionisation mass; evaporative ionisation ... See more keywords