{Reference Type}: Journal Article
{Title}: Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry.
{Author}: Cônsolo NRB;de Paula APM;Rezende-de-Souza JH;Herreira VLS;Laura S M Gôngora A;Colnago LA;Moraes TB;Santos PM;Nassu RT;Pflanzer SB;
{Journal}: Food Res Int
{Volume}: 190
{Issue}: 0
{Year}: 2024 Aug
{Factor}: 7.425
{DOI}: 10.1016/j.foodres.2024.114566
{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.