Relationships between 1H NMR Relaxation Data and Some Technological Parameters of Meat: A Chemometric Approach

Journal of Magnetic Resonance

Volumn 147, Issue 1, 2000, Pages 89-94

  Brown, Robert J S ^a   Capozzi, Francesco ^b   Cavani, Claudio ^c   Cremonini, Mauro A ^d   Petracci, Massimiliano ^c   Placucci, Giuseppe ^c  

^a Università della Calabria ^*  (United States)

^b UNIVERSITY OF CALABRIA   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chemometrics; Continuous T2 distribution; Meat quality; NMR relaxometry; Water holding capacity

Indexed keywords

ALGORITHM; ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; FEMALE; MALE; MEAT; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; REGRESSION ANALYSIS; SWINE; TEMPERATURE;

ALGORITHMS; ANALYSIS OF VARIANCE; ANIMALS; FEMALE; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MALE; MEAT; REGRESSION ANALYSIS; SWINE; TEMPERATURE;

EID: 0034330782     PISSN: 10907807     EISSN: None     Source Type: Journal    
DOI: 10.1006/jmre.2000.2163     Document Type: Article

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