Abstract：The change of water holding capacity of meat is one of the focuses in the field of meat science. But there is considerable disagreement among scientists about the mechanism of water-holding capacity of meat due to the complex biochemical changes of muscle during postmortem aging. Low-field nuclear magnetic resonance (LF-NMR) technology has been applied widely in food science research for its characteristics of quick, nondestructive and accurate detection. In this paper, the principle of LF-NMR has been introduced and its use in meat science has also been discussed. Moreover, the effect of changes in muscle water content on postmortem aging and processing is outlined.
张佳莹，郭兆斌，韩 玲，余群力，韩广星，张巨会. 低场核磁共振研究肌肉保水性的研究进展[J]. 肉类研究, 2016, 30(1): 36-39.
ZHANG Jiaying, GUO Zhaobin, HAN Ling, YU Qunli, HAN Guangxing, ZHANG Juhui. Progress in the Application of Low-Field Nuclear Magnetic Resonance to Evaluate Water-Holding Capacity of Muscle. Meat Research, 2016, 30(1): 36-39.
