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dc.contributor.authorZhang, Ren_NZ
dc.contributor.authorRoss, ABen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorFarouk, MMen_NZ
dc.date.accessioned2021-03-24T02:16:07Z
dc.date.available2021-03-24T02:16:07Z
dc.date.copyright2021-01en_NZ
dc.identifier.citationFood Chemistry, 347, 128999.
dc.identifier.issn0308-8146en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/14067
dc.description.abstractThe effect of in-bag dry- and wet-ageing on metabolite profiles of lamb legs was determined using Rapid Evaporative Ionisation Mass Spectrometry (REIMS). Using orthogonal projection to latent structures-discriminant analysis (OPLS-DA) with REIMS, 1705 metabolite ions were identified (Q2 = 0.86) in four muscles: m. semimembranosus, m. biceps femoris, m. vastus lateralis and m. rectus femoris. A total of 663 metabolites differed between ageing methods (P < 0.05) which mainly resulted from proteolysis and lipid metabolism. Dry-aged lamb had higher pH (P = 0.016) and lower moisture content (P = 0.034) than the wet-aged. Dry-ageing produced more (P < 0.05) smaller sized metabolites including dipeptides and free amino acids and lipid oxidation metabolites compared to wet-aged equivalents. Different muscles had distinct REIMS metabolic profiles. Outcomes of this study demonstrated that REIMS can be used for authentication between in-bag dry- and wet-aged lamb based on their metabolic fingerprints.
dc.languageenen_NZ
dc.publisherElsevier BVen_NZ
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0308814620328909?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.subjectMeat ageing; In-bag dry-aged lamb; REIMS; Metabolic fingerprinting; Dipeptides
dc.titleMetabolic Fingerprinting of In-bag Dry- and Wet-aged Lamb With Rapid Evaporative Ionisation Mass Spectroscopyen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.1016/j.foodchem.2020.128999en_NZ
aut.relation.articlenumber128999en_NZ
aut.relation.endpage128999
aut.relation.startpage128999
pubs.elements-id397108
aut.filerelease.date2021-12-31
aut.relation.journalFood Chemistryen_NZ


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