Muscle characterisation by NMR imaging and spectroscopic techniques

摘要

This work il1ustrates the potential of nuclear magnetic resonance (NMR) for better characterisation and understanding of meat characteristics. Magnetic resonance spectroscopy (MRS) a1lows energy metabolism in musc1e to be fo1lowed. and the fatty acid composition of animal fat to be studied. Magnetic resonance imaging (MRl) affords a spatila1 resolution that characterises body composition and allows at each point of an NM R image quantitativc measurement of parameters closely correlated with meat properties such as pH. cooking yield and water holding capacity. NMR is thus a powerful tool for meat research. and a reference for other less expensive techniques.