Texas Tech receives USDA grant to study effects of aging on beef
Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.
Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.
Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology, which utilizes metabolomics – the large-scale study of small molecules, called metabolites, within cells, biofluids, tissues or organisms – to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.