Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study.
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DOI: 10.1016/j.foodres.2021.110614
Abstract: A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were… read more here.
Keywords: status evolution; relaxation; water status; water ... See more keywords