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Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration

Renyu Zhang, Alastair B. Ross, Noby Jacob, Michael Agnew, Maryann Staincliffe, Mustafa M. Farouk

2022Journal of Proteomics19 citationsDOI

Topics & Concepts

FlavourAgeingFood scienceChemistryDehydrationSensory analysisMetaboliteMetabolomicsPolyunsaturated fatty acidTasteMass spectrometryChromatographyBiochemistryFatty acidBiologyGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIsotope Analysis in Ecology
Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration | Litcius