Use of Rapid Evaporative Ionisation Mass Spectrometry Fingerprinting to Determine the Metabolic Changes to Dry-aged Lean Beef Due to Different Ageing Regimes

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aut.relation.articlenumber108438en_NZ
aut.relation.endpage108438
aut.relation.journalMeat Scienceen_NZ
aut.relation.startpage108438
aut.researcherYoo, Ji Yeon
dc.contributor.authorZhang, Ren_NZ
dc.contributor.authorRoss, ABen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorFarouk, MMen_NZ
dc.date.accessioned2021-01-25T21:47:44Z
dc.date.available2021-01-25T21:47:44Z
dc.date.copyright2021-01en_NZ
dc.date.issued2021-01en_NZ
dc.description.abstractRapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1705 tentatively identified m/z features were found for ageing methods (Q2 = 0.85), ageing time (0 vs. 21 days, Q2 = 0.95) and sampling locations (surface meat vs. trimmings, Q2 = 0.94). No significant (P > 0.05) difference in metabolites due to air velocities. Small metabolites such as dipeptides and amino acids were more abundant, especially on the surface of untrimmed lean beef, following 21 days of straight-dry-ageing. Stepwise-ageing produced different metabolic profiles from straight-dry-ageing, suggesting that the two methods may differ in dry-aged meat quality and flavour. This work demonstrates REIMS's potential for real time differentiation of meat on processing parameters.
dc.identifier.citationMeat Science (2021), https://doi.org/10.1016/j.meatsci.2021.108438
dc.identifier.doi10.1016/j.meatsci.2021.108438en_NZ
dc.identifier.issn0309-1740en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13941
dc.languageenen_NZ
dc.publisherElsevier BVen_NZ
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0309174021000140?via%3Dihub
dc.rightsCopyright © 2021 Elsevier Ltd. All rights reserved. This is the author’s version of a work that was accepted for publication in (see Citation). Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. The definitive version was published in (see Citation). The original publication is available at (see Publisher's Version) .
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectREIMS; In-bag dry-ageing; Stepwise-ageing; Lean beef; Metabolic fingerprinting
dc.titleUse of Rapid Evaporative Ionisation Mass Spectrometry Fingerprinting to Determine the Metabolic Changes to Dry-aged Lean Beef Due to Different Ageing Regimesen_NZ
dc.typeJournal Article
pubs.elements-id397425
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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