Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference.

Chaoyu ZhaiBailey SchillingJessica E PrenniJ Chance BrooksJerrad F LegakoRhonda K MillerMichael J Hernandez-SintharakaoCody L GiffordRobert DelmoreMahesh N Nair

Published in: Journal of food science and technology (2022)

The online version contains supplementary material available at 10.1007/s13197-022-05562-6.

Keyphrases

health information
mass spectrometry
gas chromatography
social media
liquid chromatography
psychometric properties
tandem mass spectrometry
loop mediated isothermal amplification
capillary electrophoresis
high performance liquid chromatography
high resolution
simultaneous determination
quantum dots