Zhai Chaoyu, Schilling Bailey, Prenni Jessica E, Brooks J Chance, Legako Jerrad F, Miller Rhonda K, Hernandez-Sintharakao Michael J, Gifford Cody L, Delmore Robert, Nair Mahesh N
Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 USA.
Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523 USA.
J Food Sci Technol. 2022 Oct;59(10):4134-4140. doi: 10.1007/s13197-022-05562-6. Epub 2022 Aug 16.
Rapid Evaporative Ionization Mass Spectrometry (REIMS) is a type of ambient ionization mass spectrometry, which enables real-time evaluation of several complex traits from a single measurement. The objective of this study was to evaluate the capability of REIMS analysis of raw samples coupled with chemometrics to accurately identify and predict cooked beef palatability. REIMS analysis and consumer sensory evaluation were conducted for beef arm center roasts (n = 20), top loin steaks (n = 20), top sirloin steaks (n = 20), and 20% lipid ground beef (n = 20). These data were used to train predictive models for six classification sets representing different sensory traits. The maximum prediction accuracies achieved (from high to low): beefy flavor acceptance (86.25%), juiciness acceptance (83.75%), overall acceptance (81.25%), overall flavor acceptance (81.25%), grilled flavor acceptance (78.75%), and tenderness acceptance (75%). The current study demonstrates that REIMS analysis of raw meat has the potential to predict and classify cooked beef palatability.
The online version contains supplementary material available at 10.1007/s13197-022-05562-6.
快速蒸发电离质谱法（REIMS）是一种常压电离质谱法，能够通过单次测量对多种复杂特性进行实时评估。本研究的目的是评估REIMS对生样品的分析能力，并结合化学计量学准确识别和预测熟牛肉的适口性。对牛臂中心烤肉（n = 20）、上腰部牛排（n = 20）、上后腰牛排（n = 20）和20%脂肪含量的碎牛肉（n = 20）进行了REIMS分析和消费者感官评价。这些数据被用于训练代表不同感官特性的六个分类集的预测模型。实现的最大预测准确率（从高到低）：牛肉风味接受度（86.25%）、多汁性接受度（83.75%）、总体接受度（81.25%）、总体风味接受度（81.25%）、烤制风味接受度（78.75%）和嫩度接受度（75%）。当前研究表明，生肉的REIMS分析有潜力预测和分类熟牛肉的适口性。
在线版本包含可在10.1007/s13197-022-05562-6获取的补充材料。
