Scope of NMR in the meat industry.
Description of NMR relaxometry in meat samples.
NMR technique Food examination Reference Low field nuclear magnetic resonance Ice crystal sizes and water and oil migration during frozen storage and cooking of stuffed fish balls Fan et al. 1H NMR Metabolic profile analysis of ground beef at different irradiation doses Zanardi et al. High resolution NMR Lipid oxidation in Italian dry-cured α-tocopherol enriched pork sausages Siciliano 23Na nuclear magnetic resonance spectroscopy Assessment of the sodium binding state in salted pasta, chicken, carrot and trout El Sabbagh et al. 60 MHz 1H NMR spectroscopy Authentication of beef versus horse meat Jakes et al. 1H NMR spectroscopy Lipid profile analysis of pig-bred and traditionally reared categories of Iberian dry-cured hams Pajuelo et al.[ 70] 1H NMR based metabolomics Identification of geographical origin of beef Jung et al. 1H NMR spectroscopy Evaluation of changes in polar metabolite concentrations in beef during storage Graham et al.[ 46] NMR Quantitation of moisture and structural alterations in chicken meat cooked by convection Shaarani et al. NMR spectroscopy Evaluation of the effects of irradiation dose (0, 1, 2 and 6 kGy) and storage time (1, 6 and 12 days) on the metabolic changes in pork tenderloin García-García et al.[ 71] 1H NMR Determination of cyclopropane fatty acids in meat and fish Lolli et al. NMR Sensory evaluation of chicken and fish protein hydrolysates Steinsholm et al. LF NMR Water component analysis of meat during cooking Micklander et al. LF NMR Effect of thawing on the quality of frozen rabbit meat Jia et al. LF NMR Moisture content determination of beef Jakes et al. LF NMR Determination of water activity in chicken Venturi et al.
Use of NMR in meat quality assessment.