Abstract：Approximately three-quarters of meat is water. Though water is not a nutritional ingredient in meat and meat products, its amount, state and water capacity holding(WHC) play a important role in the quality,particular in the flavor of meat and meat products. The principle of nuclear magnetic resonance of hydrogen and development state of water in meat and meat products were reviewed in this paper.
韩敏义；康明丽；牟德华. 低温NMR研究肉与肉制品中水的状态中的应用[J]. 肉类研究, 2009, 23(10): 13-18.
HAN Minyi;KANG Mingli;MOU Dehua. Development of Water's State in Meat and Meat Products-low Field NMR Method. Meat Research, 2009, 23(10): 13-18.
2009, Vol. 23 
