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Proton high-resolution magic angle spinning (1H HR-MAS) nuclear magnetic resonance (NMR) spectroscopy in combination with principal component analysis (PCA) was employed to characterize dry-fermented sausages salchichón type throughout the manufacturing process. 1H HR-MAS NMR metabolite profiling was achieved from a small sample of intact sausage after 0, 2, 4, 7, 11 and 14days of drying. Intriguingly,...
Increased incidences of pectoralis muscle dystrophy are observed in commercial chicken products, but the muscle physiological causes for the condition remain to be identified. In the present study a high-resolution magic angle spinning (HR-MAS) proton (1H) NMR spectroscopic examination of intact pectoralis muscle samples (n=77) were conducted to explore metabolite perturbations associated with the...
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