Pork Meat and Fat

Nuclear Magnetic Resonance Studies of Interfacial Phenomena 

FIGURE 7.84 The H NMR spectra of pork (a) meat at different temperatures and (b) fat at 290 K (Varian Mercury 400). 

Characteristics of Water Bound in Pork Muscular Tissue 

FIGURE 7.85 (a) The amount of unfrozen water versus T and the corresponding changes in the Gibbs free 

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Min, H.L., Nan, W.S., Ming, H.Y., Mei, L.W. and Youk, M.C. (1998) A rapid method for direct determination of free cholesterol in lipids. J. Chinese Agr. Chem. Soc., 36, 123—133. Montiel-Sosa, J.F., Ruis-Pesini, E., Montoya, J., Roncales, P., Lopez-Perez, M.J. and Perez-Martos, A. (2000) Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA. J. Agr. Food Chem., 48, 2829—2832. 

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