Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy-Reference-Cited by-同舟云学术

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Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy

Published:2024-03 Issue: Volume:435 Page:137531
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bischof Greta,Witte Franziska,Januschewski Edwin,Schilling Frank,Terjung Nino,Heinz Volker,Juadjur Andreas,Gibis Monika

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Development of a lexicon for beef flavor in intact muscle;Adhikari;Journal of Sensory Studies,2011

2. 1H-NMR-based metabolomics: An integrated approach for the detection of the adulteration in chicken, chevon, beef and donkey meat;Akhtar;Molecules,2021

3. American Meat Science Association (AMSA) (2016). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat.

4. Authentication of meat and meat products;Ballin;Meat Science,2010

5. Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy;Bischof;Foods,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 1H NMR targeted and untargeted approaches for the authentication of milk chocolates;Food Control;2024-06

2. Authentication of Laying Hen Housing Systems Based on Egg Yolk Using 1H NMR Spectroscopy and Machine Learning;Foods;2024-04-03

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