REIMS (Rapid Evaporative Ionisation Mass Spectrometry) prediction of beef sensory quality and its relationships to fat level
Wageningen Academic Publishers
75th European Federation of Animal Science (EAAP) Annual Meeting 2024 (Florence, Italy, 01/09/2024–04/09/2024)
2024
To characterize beef eating quality and its relationship to marbling and lipids, 31 young grass-fed crossbredAngus x Salers were used in this study. Three muscles (longissimus dorsi, triceps brachii, and internal abdominalobliques) were used for sensory evaluation and REIMS analysis. Results indicated that grass-fed crossbredAngus x Salers produced lean meat of “better than average” palatability. Although no significant correlation wasobserved between beef sensory quality and marbling/lipid levels, however, lipid molecules were the primarycomponent detected by REIMS, REIMS showed great potential to classify beef sensory quality and grades (i.e.,higher flavor liking vs. lower flavor liking; satisfactory vs. unsatisfactory) with accuracies up to 99%. In addition,REIMS has indeed potential for predicting visual-measured marbling and gas chromatography measured lipidand/or FA levels, with varying efficacy due to distinct REIMS fingerprinting. Overall, REIMS classification resultsmay be more robust with larger sample sizes and wider variances.
- REIMS (Rapid Evaporative Ionisation Mass Spectrometry) prediction of beef sensory quality and its relationships to fat level
- J LiuN BirseC ÁlvarezIsabelle LegrandMarie-Pierre Ellies-OuryDenys DurandSophie PracheDavid William PethickNigel D ScollanJean-François Hocquette
- 75th European Federation of Animal Science (EAAP) Annual Meeting 2024 (Florence, Italy, 01/09/2024–04/09/2024)
- Wageningen Academic Publishers
- 991005841255707891
- Food Futures Institute
- English
- Conference presentation
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