Abstract：
This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic resonance (TD-NMR) relaxometry. Beef strip loins were aged under vacuum (Wet), under vacuum using moisture absorbers (Abs), under vacuum using moisture absorbers and with mechanical tenderisation (AbsTend), or without any packaging (Dry). The ageing technique significantly influenced various meat parameters, including dehydration, total loss, and the moisture content of the meat surface. The transverse (T2) relaxation times provided a more sensitive indicator of the changes in meat water relaxometry than the longitudinal (T1) relaxation times. The Dry samples exhibited distinct differences in the T2 signals between the surface and inner regions of the meat. In particular, for the inner region, there were significant differences in signal areas between the Wet and Dry samples, and the Abs and AbsTend samples were positioned closely together between the Dry and Wet samples. The principal component analysis supported these findings: it indicated some differentiation among the ageing techniques in the score plot, but the differentiation was more pronounced when analysing the surface region. Additionally, there was a strong correlation between dehydration and the T2 values, leading to a clustering of the samples based on the ageing technique. The overlap between the Abs and AbsTend samples, situated between the Dry and Wet samples, suggests the potential of these treatments to produce meat with properties that are intermediate to Wet and Dry meat. Furthermore, tenderisation did not lead to greater dehydration.
摘要：
这项研究通过使用时域核磁共振（TD-NMR）弛豫测定法检查内部和表面区域，评估了暴露于不同老化技术的牛肉的水弛豫测定法。牛肉条腰部在真空(湿)下陈化，在真空下使用水分吸收剂（Abs），在真空下使用水分吸收剂和机械嫩化（AbsTend），或没有任何包装（干）。老化技术显着影响各种肉类参数，包括脱水,总损失,和肉表面的水分含量。横向（T2）弛豫时间比纵向（T1）弛豫时间提供了更敏感的指示肉水弛豫测量变化的指标。干样品在肉的表面和内部区域之间的T2信号中表现出明显的差异。特别是,对于内部区域，湿样品和干样品之间的信号区域存在显着差异，将Abs和AbsTend样品紧密地放置在干样品和湿样品之间。主成分分析支持这些发现：它表明分数图中的老化技术之间存在一些差异，但是在分析表面区域时差异更明显。此外,脱水和T2值之间有很强的相关性，导致基于老化技术的样本聚类。Abs和AbsTend样本之间的重叠，位于干样品和湿样品之间，表明这些处理方法具有生产具有湿肉和干肉中间特性的肉类的潜力。此外，嫩化不会导致更大的脱水。
