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| Rapid Detection of Gum-Injected Meat by Low-Field Nuclear Magnetic Resonance |
| WU Yi-ying;ZHANG Qian-ru;HAN Jian-zhong;OU Dao-feng |
| Key Laboratory of Food Safety of Zhejiang Province, Department of Food Quality and Safety,
Zhejiang Gongshang University, Hangzhou 310035, China |
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Abstract A new method was developed for the rapid detection of gum-injected meat. Authentic pork and adulterated pork
samples injected with different types of gums such as xanthan gum, carrageenagn, gelatin and agar were detected by LFNMR
(low-filed magnetic resonance) and the data were processed by principal component analysis (PCA). Rapid detection
was based on the existing water distribution of meat samples. The PCA plots obtained showed clear discrimination between
authentic pork and adulterated pork, among the different investigated gums and among different adulteration levels. In
conclusion, LF-NMR combined with PCA enables rapid discrimination between authentic pork and adulterated pork.
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2013, Vol. 27 
