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| Development of Water's State in Meat and Meat Products-low Field NMR Method |
| HAN Minyi;KANG Mingli;MOU Dehua |
| College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, 050018, PR China |
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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.
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2009, Vol. 23 
