Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork.

No abstract is available for this paper.

• Publication year

  2001

• Venue

  Meat Science

• Publication date

  2001-02-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/S0309-1740(00)00080-2PMID 22061354
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.

  2001cited by this paper
• Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.

  2000cited by this paper
• Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.

  2000cited by this paper
• Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods.

  1999cited by this paper
• Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.

  1998cited by this paper
• Reference methods for the assessment of physical characteristics of meat.

  1998cited by this paper
• Post mortem evolution of myofilament spacing and extracellular space in veal muscle.

  1993cited by this paper
• The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.

  1993cited by this paper
• The origin of biexponential T2 relaxation in muscle water

  1993cited by this paper
• The mechanism of drip production: Formation of two compartments of extracellular space in muscle Post mortem

  1992cited by this paper
• On the water condition in pork meat.

  1992cited by this paper
• Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis.

  1991cited by this paper
• NMR relaxation of water protons in normal and malignant hyperthermia-susceptible pig muscle.

  1989cited by this paper
• A review of the relationships of pH with physical aspects of pork quality.

  1988cited by this paper
• Techniques for measuring water-binding capacity in muscle foods-A review of methodology.

  1988cited by this paper
• Muscle as food

  1986cited by this paper
• Water distribution in porcine M. longissimus dorsi in relation to sensory properties.

  1986cited by this paper
• Functional Properties of the Myofibrillar System and Their Measurements

  1986cited by this paper
• Nuclear magnetic resonance measurements on pork of various qualities.

  1985cited by this paper
• Protein functionality and its relation to food microstructure

  1983cited by this paper
• Nuclear magnetic resonance transverse relaxation in muscle water.

  1981cited by this paper
• Nuclear magnetic resonance transverse relaxation times of water protons in skeletal muscle.

  1974cited by this paper
• An NMR investigation of rigor in porcine muscle.

  1974cited by this paper
• Principles that govern the folding of protein chains.

  1973cited by this paper
• Pulsed NMR measurements of the diffusion constant of water in muscle.

  1971cited by this paper
• Evidence for the Existence of a Minimum of Two Phases of Ordered Water in Skeletal Muscle

  1969cited by this paper
• Nuclear magnetic resonance evidence using D2O for structured water in muscle and brain.

  1969cited by this paper
• Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,c

  1963cited by this paper
• QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM

  1959cited by this paper
• Modified Spin‐Echo Method for Measuring Nuclear Relaxation Times

  1958cited by this paper
• Effects of Diffusion on Free Precession in Nuclear Magnetic Resonance Experiments

  1954cited by this paper
• THE CARBOHYDRATE METABOLISM OF THE HEART

  1930cited by this paper

• Soybean Oil Nanoemulsion as an Energy-Sparing Lipid Source: Impacts on Performance, Intestinal Morphology, Blood Biochemistry, and Meat Quality in Broilers

  2026cites this paper
• Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry

  2025cites this paper
• Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

  2025cites this paper
• Effect of lard‐derived diacylglycerol on the physicochemical properties and quality of frankfurters

  2025cites this paper
• The Path to Juiciness: The Role of Structural Pores and Their Impact on Sensory and Textural Properties of Plant-Based Meat Burgers

  2025cites this paper
• Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties

  2025cites this paper
• The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles

  2025cites this paper
• Impact of reduced sucrose content on processed cheese: sensory, textural, and storage stability analysis

  2024cites this paper
• Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein

  2024cites this paper
• Impact of a Mg2+ Emulsion Coagulant on Tofu's Gel Characteristics

  2024cites this paper
• Quality assessment of broiler meat using Computer vision technology

  2024cites this paper
• Effect of Freeze–Thaw Cycles on the Freshness of Prepackaged Penaeus vannamei

  2024cites this paper
• Water properties in intact wooden breast fillets during refrigerated storage

  2024cites this paper
• Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei

  2024cites this paper
• Swelling behavior of sodium lignosulfonate grafted polyacrylic acid highly absorbent hydrogels with two-phase structure

  2024cites this paper
• Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulation.

  2024cites this paper
• Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

  2023cites this paper
• Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement.

  2023cites this paper
• Low-Field Nuclear Magnetic Resonance Investigation on Early Hydration Characterization of Cement Paste Mixed with Mineral Admixtures

  2023cites this paper
• Oil Mobility in Hazelnut Oil-Based Oleogels Investigated by NMR

  2023cites this paper
• Influence of meat sample geometry on dehydration dynamics during dry-aging of beef.

  2023cites this paper
• Spatiotemporal evolution of water and pore structure in cement-based material containing SRA by LF NMR

  2023cites this paper
• Konjac glucomannan/xanthan gum/sodium alginate composite hydrogel simulates fascial tissue by pre-stretching and moisture regulation.

  2023cites this paper
• Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing.

  2023cites this paper
• Hydration Characteristics and Early Strength Evolution of Classified Fine Tailings Cemented Backfill

  2023cites this paper
• High‐Strength and Injectable Supramolecular Hydrogel Self‐Assembled by Monomeric Nucleoside for Tooth‐Extraction Wound Healing

  2022cites this paper
• Novel Insights into Total Flavonoids of Rhizoma Drynariae against Meat Quality Deterioration Caused by Dietary Aflatoxin B1 Exposure in Chickens

  2022cites this paper
• Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

  2022cites this paper
• Evaluation of visible spectroscopy and low-field nuclear magnetic resonance techniques for screening the presence of defects in broiler breast fillets

  2022cites this paper
• Water properties and marinade uptake in broiler pectoralis major with the woody breast condition.

  2022cites this paper
• Early-age Hydration and Strength Formation Mechanism of Composite Concrete using Molybdenum Tailings

  2022cites this paper
• High hydrostatic pressure assisted extraction of pectin from sugar beet pulp

  2021cites this paper
• Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

  2021cites this paper
• Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study.

  2021cites this paper
• Effects of different sources and contents of dietary manganese on the performance, meat quality, immune response, and tibia characteristics of broiler chickens

  2021cites this paper
• A novel non-destructive detection of deteriorative dried longan fruits using machine learning algorithms based on low field nuclear magnetic resonance

  2021cites this paper
• Determination of Carrageenan in Livestock and Poultry Meat by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry

  2021cites this paper
• Development and perspectives of rapid detection technology in food and environment

  2021influential citation
• Study on the Effects of Sorbitol on Water Holding Capacity of Meat by NMR

  2021cites this paper
• Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber.

  2021cites this paper
• Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research.

  2021cites this paper
• Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach.

  2021cites this paper
• Study on the Quality Difference between Hainan Ruijin Black Pork and Ordinary Pork by MR Imaging

  2020cites this paper
• Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil

  2020cites this paper
• Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition.

  2020cites this paper
• Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.

  2020cites this paper
• Food Science of Animal Resources

  2020cites this paper
• Quality Assessment of Beef Using Computer Vision Technology

  2020cites this paper
• Evaluation of quality changes in big‐eye tuna ( Thunnus obesus ) based on near‐infrared reflectance spectroscopy ( NIRS ) and low field nuclear magnetic resonance ( LF‐NMR )

  2020cites this paper
• The effect of silica-calcite sedimentary rock contained in the chicken broiler diet on the overall quality of chicken muscles

  2020cites this paper
• Study on the effect of storage time on the quality of mutton of different brands by low-field nuclear magnetic resonance

  2020cites this paper
• Antioxidants

  2020cites this paper
• Muscle water properties in raw intact broiler breast fillets with the woody breast condition

  2020cites this paper
• Water release kinetics from soy protein gels and meat analogues as studied with confined compression

  2020cites this paper
• Effects of frozen storage on physicochemical characteristics of bighead carp ( Aristichthys nobilis ) fillets

  2019cites this paper
• Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

  2019cites this paper
• Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality.

  2019cites this paper
• Using T1 as a direct detection dimension in two-dimensional time-domain NMR experiments using CWFP regime.

  2019cites this paper
• Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat.

  2019cites this paper
• Comparative effects of dietary organic, inorganic, and Nano-selenium complexes and rosemary essential oil on performance, meat quality and selenium deposition in muscles of broiler chickens

  2019cites this paper
• Determination of physicochemical properties of biodiesel and blends using low-field NMR and multivariate calibration

  2019cites this paper
• Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.

  2019cites this paper
• Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle

  2019cites this paper
• Enhancing signal‐to‐noise ratio and resolution in low‐field NMR relaxation measurements using post‐acquisition digital filters

  2019cites this paper
• Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration.

  2019cites this paper
• Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters.

  2019cites this paper
• Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets.

  2019cites this paper
• Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

  2019cites this paper
• Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

  2018cites this paper
• Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

  2018influential citation
• Water Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (Fuji) and (Yinduqing) by LF- NMR and MRI

  2018cites this paper
• Determinação de Propriedades Físico-Químicas de Biodiesel e Blendas por RMN de Baixo Campo e Calibração Multivariada

  2018cites this paper
• BOVINE MEAT HAMBURGER WITH CHIA MIXED FLOUR, OATS AND LINSEED

  2018cites this paper
• LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C

  2018influential citation
• Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

  2017cites this paper
• Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

  2017cites this paper
• The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures

  2017cites this paper
• Developments in Our Understanding of Water-Holding Capacity in Meat

  2017cites this paper
• Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

  2017cites this paper
• Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion.

  2017cites this paper
• Freezing-induced proton dynamics in tofu evaluated by low-field nuclear magnetic resonance

  2017cites this paper
• Effect of Thermosonic Pretreatment and Microwave Vacuum Drying on the Water State and Glass Transition Temperature in Agaricus bisporus Slices

  2017cites this paper
• Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats

  2016cites this paper
• 1H NMR Relaxometry in Meat Science

  2016cites this paper
• Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.

  2016cites this paper
• Effect of Dietary Beta-Glucan on the Performance of Broilers and the Quality of Broiler Breast Meat

  2016cites this paper
• A low cost design of Low Field NMR apparatus suitable for research and educational purposes

  2016cites this paper
• Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat: Effects on water-holding

  2016cites this paper
• Water-binding of protein particles

  2016cites this paper
• Detection and quantification of milk adulteration using time domain nuclear magnetic resonance (TD-NMR)

  2016cites this paper
• Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

  2016cites this paper
• Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

  2016cites this paper
• Discrete and Continuous Spin–Spin Relaxation Rate Distributions Derived from CPMG NMR Response Curves: a Comparative Analysis Exemplified by Water in Meat

  2016cites this paper
• Simultaneous determination of oil and water in soybean by LF-NMR relaxometry and chemometrics

  2016cites this paper
• Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

  2016cites this paper
• Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus)

  2016cites this paper
• Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

  2016cites this paper
• Effects of Catching Method, Rigor Status at Processing, and Pre-salting Methods on the Water Distribution and Characteristics of Heavily Salted Atlantic Cod (Gadus morhua) Muscle. A Multi-parametric Magnetic Resonance Study

  2016cites this paper
• Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance

  2015cites this paper
• Biopolymer gel swelling analysed with scaling laws and Flory–Rehner theory

  2015cites this paper