Cutting into tallow - a lipidomics exploration of animal-based and alternatively-sourced meat

Using a global targeted method, this lipidomic approach to meat characterization analyzes over 2000 lipid species in both animal based and plant based meats. Register for this webinar and delve into the data trends identified using the multivariate statistics capabilities of MarkerView software, where trends to highlight the similarities and differences between the different meat products were easily assessed.

 

Learn more about:

- The remarkable sensitivity gains of the SCIEX 7500 system and how the advancements in ion transmission simplify the simultaneous analysis of t housands of lipid species.

- Unique markers to differentiate between grass fed beef vs grain fed beef help identify these species and prevent adulteration.

- Lipid class profiles differentiated between animal based and plant based meats to help inform plant based meat producers to make a more authentic product