Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry

Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry

Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologi...

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Bibliographic Details
Main Authors: Víctor Remiro, María Isabel Cambero, María Dolores Romero-de-Ávila, David Castejón, José Segura, María Encarnación Fernández-Valle
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
meat quality
WHC
physicochemical meat properties
MRI
TD-NMR
T1 and T2 relaxation times
Online Access:https://www.mdpi.com/2304-8158/14/13/2329
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