Applications of NMR in Meat Science

Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF 1H NMR)

“…The faster relaxation component (T 21 ) likely represents the water within the myofibrillar structure (intra-myofibrillar), while the slower component (T 22 ) likely represents the water outside the myofibrils (extra-myofibrillar) (Bertram & Andersen, 2004;Bertram et al, 2001). No previous studies on the relaxation time of thawed fish treated only with polyphosphate are available.…”

A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) – Application to a short feeding study

“…For example, the analysis of muscles may provide important information about changes in flesh quality in response to diets, whereas the analysis of livers can give indications for possible metabolic or even pathophysiological effects caused by the use of such diets (Castejón et al, 2010;Waters, Holmes, Waterfield, Farrant, & Nicholson, 2002). NMR spectroscopy has proven its usefulness both for structural and compositional characteristics of complex biological samples (Fan, 1996;Martinez et al, 2005) and has frequently been applied in food analysis to a broad range of analytical challenges (Bertram & Ersen, 2004;Hidalgo & Zamora, 2003;Sacchi & Paolillo, 2007).…”

Use of Arsenic Contaminated Irrigation Water for Lettuce Cropping: Effects on Soil, Groundwater, and Vegetal

“…The full width at half the height of most signals is in the order of about a hertz and is therefore comparable to the one obtained from the liquid sample equivalent. The chemical composition of many foodstuff like cheese [21,22], meat [23,24], wheat [25], and bread and flour [26] has been determined by means of 1 H-HRMAS-NMR.…”