Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle
Author:
Affiliation:
1. Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
2. Shandong Analysis and Test Centre, Qilu University of Technology (Shandong Academy of Science), Jinan, Shandong 250014, China
Funder
Ministry of Science and Technology of the People's Republic of China
Taishan Scholar Project of Shandong Province
National ?Ten thousand Plan? Scientific and Technological Innovation Leading Talent Project
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07942
Reference53 articles.
1. Challenges to meat safety in the 21st century
2. Impact of freezing and thawing on the quality of meat: Review
3. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles
4. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
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