Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study
Yu Song, Feng Huang, Xia Li, Dong Han, Laiyu Zhao, Hong Liang, Maoneng Rui, Jipeng Wang, Chunhui Zhang
Topics & Concepts
ChemistryFood scienceBoilingRelaxation (psychology)Proton NMRWater activityCooking methodsNuclear magnetic resonanceWater contentOrganic chemistryPhysicsPsychologySocial psychologyEngineeringGeotechnical engineeringMeat and Animal Product QualityBiochemical effects in animalsSpectroscopy and Chemometric Analyses