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1H NMR Relaxometry in Meat Science

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Modern Magnetic Resonance

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Abstract

Proton NMR relaxometry is a very useful analytical technique in the characterization of intrinsic water in muscle and meat-based foods. Applications of proton NMR relaxometry in meat science have expanded tremendously recent years. Through dynamic studies on the postmortem conversion of muscle to meat, proton NMR relaxometry has gained unique insight into the reorganization of water compartmentalization that takes place when muscle is converted into meat. Furthermore, proton NMR relaxometry has been applied to study genetic and breed-related effects on water compartmentalization in meat and peri-mortal factors such as handling before slaughter, stunning, carcass chilling, and handling. In recent years, proton NMR relaxometry has also found a very broad range of applications in the study of a variety of meat processing technologies and types of meat products. Consequently, proton NMR relaxometry has been implemented in studies on meat curing, high pressurization processing, ultrasound treatment, and meat fermentation to elucidate the processing-induced changes in meat structure and accompanying effects on mobility and distribution of intrinsic water. Combining proton NMR relaxometry with other chemico-physical analyses that provide information on protein structure characteristics, such as FT-IR spectroscopy and DSC, in the study of meat products has advanced our insight into the associations between water–protein interactions and the T2 relaxation pattern observed.

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Authors and Affiliations

  1. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792, Aarslev, Denmark

    Hanne Christine Bertram

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  1. Hanne Christine Bertram
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Correspondence to Hanne Christine Bertram .

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Editors and Affiliations

  1. Royal Society of Chemistry, London, United Kingdom

    Graham A. Webb

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Bertram, H.C. (2018). 1H NMR Relaxometry in Meat Science. In: Webb, G. (eds) Modern Magnetic Resonance. Springer, Cham. https://doi.org/10.1007/978-3-319-28388-3_14

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