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This chapter summarises magnetic resonance applications in the analysis of meat and meat products. 31P nuclear magnetic resonance (NMR) spectroscopy and low field NMR relaxometry methodologies for the analysis of meat structure are described. The study of meat processing treatments (freezing, curing, cooking) and their effect on meat quality are discussed.

Print publication date: 23 Oct 2012
Copyright year: 2012
Print ISBN: 978-1-84973-175-1
PDF eISBN: 978-1-84973-533-9
From the book series:
RSC Food Analysis Monographs