Beef aroma is influenced by feed and environment, among other factors, and varies significantly from one animal to another. Aroma quality is best determined early in processing so that favorable meat goes to where it can return highest value and unfavorable meat to where aroma is not such a vital attribute.
In-line decision making is only possible using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), which provides the required combination of speed, detection limit, selectivity, ruggedness, and simple reporting.
The result: instant aroma grading for each carcass.
For more information, download our new application note: “Simple, Instant Evaluation of Beef Freshness“.