Figures (2)  Tables (1)

    • Figure 1. 

      Scope of NMR in the meat industry.

    • Figure 2. 

      Description of NMR relaxometry in meat samples.

    • NMR techniqueFood examinationReference
      Low field nuclear magnetic resonanceIce crystal sizes and water and oil migration during frozen storage and cooking of stuffed fish ballsFan et al.[66]
      1H NMRMetabolic profile analysis of ground beef at different irradiation dosesZanardi et al.[67]
      High resolution NMRLipid oxidation in Italian dry-cured α-tocopherol enriched pork sausagesSiciliano[68]
      23Na nuclear magnetic resonance spectroscopyAssessment of the sodium binding state in salted pasta, chicken, carrot and troutEl Sabbagh et al.[69]
      60 MHz 1H NMR spectroscopyAuthentication of beef versus horse meatJakes et al.[23]
      1H NMR spectroscopyLipid profile analysis of pig-bred and traditionally reared categories of Iberian dry-cured hamsPajuelo et al.[ 70]
      1H NMR based metabolomicsIdentification of geographical origin of beefJung et al.[44]
      1H NMR spectroscopyEvaluation of changes in polar metabolite concentrations in beef during storageGraham et al.[ 46]
      NMRQuantitation of moisture and structural alterations in chicken meat cooked by convectionShaarani et al.[27]
      NMR spectroscopyEvaluation 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 tenderloinGarcía-García et al.[ 71]
      1H NMRDetermination of cyclopropane fatty acids in meat and fishLolli et al.[60]
      NMRSensory evaluation of chicken and fish protein hydrolysatesSteinsholm et al.[72]
      LF NMRWater component analysis of meat during cookingMicklander et al.[73]
      LF NMREffect of thawing on the quality of frozen rabbit meatJia et al.[74]
      LF NMRMoisture content determination of beefJakes et al.[23]
      LF NMRDetermination of water activity in chickenVenturi et al.[75]

      Table 1. 

      Use of NMR in meat quality assessment.