Determination of total fat and moisture content in meat using low field NMR

Meat Science

Volumn 66, Issue 3, 2004, Pages 543-550

  Sørland, Geir H ^a   Larsen, Per M ^a   Lundby, Frank ^b   Rudi, Alf Petter ^c   Guiheneuf, Thierry ^d  

^a Anvendt Teknologi A/S   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c UNIVERSITY OF TROMSØ   (Norway)

^d Resonance Instruments Ltd   (United Kingdom)

Author keywords

Fat; Meat; Moisture; Nuclear magnetic resonance; Quantification

Indexed keywords

CARRIER MOBILITY; ELECTRON TRANSITIONS; HYDROLYSIS; MAGNETIC RELAXATION; MOISTURE; NATURAL FREQUENCIES; NUCLEAR MAGNETIC RESONANCE; OILS AND FATS; SOLVENT EXTRACTION; TISSUE;

MAGNETIC FIELD GRADIENT; THERMAL EQUILIBRIUM;

MEATS;

EID: 0347622378     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00157-8     Document Type: Article

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