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The effects of freezing temperature (−20 versus −80°C) in combination with long-term freezer storage (−20°C) on water mobility and distribution in pork of two qualities (normal and high ultimate pH) were explored using low-field NMR T 2 relaxometry. A marked effect of freezing temperature on the characteristics of intra- and extramyofibrillar water (T 2 relaxation times) in the thawed...
In order to investigate if cooking loss and Napole Yield can be predicted from various fresh meat characteristics, pH (1, 15, 30, 60, 120 min and 24 h post mortem), temperature (1, 15, 30, 60, 120 min and 24 h post mortem), water-holding capacity (Honikel's drip loss method and centrifugation loss), and NMR T2 relaxation 24 h post mortem were measured in fresh porcine M. longissimus dorsi from 102...
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