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| Progress in the Application of Low-Field Nuclear Magnetic Resonance to Evaluate Water-Holding Capacity of Muscle |
| ZHANG Jiaying1, GUO Zhaobin1, HAN Ling1,*, YU Qunli1, HAN Guangxing2, ZHANG Juhui3 |
| 1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.Shandong Lorain Corporation Co. Ltd., Linyi 276600, China; 3.Gansu Tianma Shengtai Food Technology Co. Ltd., Maqu 747300, China |
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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.
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