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Myofibrills were extracted from porcine muscle, and their water properties were characterized using low-field nuclear magnetic resonance (NMR) T 2 relaxometry. A T 2 relaxation pattern very similar to the pattern observed in intact meat and water contents comparable to the water content in meat were observed, implying that the myofibrillar structures are responsible for retaining the...
As a new approach, Carr-Purcell-Meiboom-Gill (CPMG) experiments were performed in vitro on porcine muscles (n = 10) during the period from 15 min to 85 min postmortem and again at 24 h postmortem in the absence (G = 0) and the presence of an external field gradient (G = 0.5*10 -3 T/m), which was applied throughout the CPMG sequence. The experiments were performed on low-field nuclear...
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