The use of NMR spectroscopy in analyses of selected characteristics of meat products
Nuclear magnetic resonance (NMR) spectroscopy is a non-destructive and non-invasive analytical chemical technique that is also increasingly used in food chemistry. The method allows specification of a broad group of components in foodstuffs characterised by a simple or complex form of matrix, as in meat and meat products. While NMR studies on fresh meat are … [Read more…]