Relaxometry

Koenig S H and Brown R D 1990 Field-cycling relaxometry of protein solutions and tissue— implications for MRI Prog. Nucl. Magn. Reson. Spectrosc. 22 487-567... 

HR. Kimmich, E. Anoardo 2004, (Fieldcycling NMR relaxometry), Prog. Nucl. Magn. Reson. Spectrose. 44, 257. 

S. Stapf, X. Ren, E. Talnishnikh, B. Bliimich 2005, (Spatial distribution of coke residues in porous catalyst pellets analyzed by field-cycling relaxometry and parameter imaging), Magn. Reson. Imag. 23, 383. 

S. D. Beyea, B. J. Balcom, T. W. Bremn-er, R. L. Armstrong, P. E. Grattan-Bellew 2003, (Detection of microcracking in cementious materials with space resolved 1H nuclear magnetic resonance relaxometry), J. Am. Ceram. Soc. 86 (5), 800-805. 

Field cycling relaxometry Residual dipolar couplings... 

Kimmich, R. NMR Tomography, Diffusometry, Relaxometry 1997, Springer Berlin. 

NMR relaxometry Free induction decay (T2 ) or solid echo Spin echo decay (T2) Magnetization recovery curve (7)) Eads (1998)... 

NMR relaxometry to predict/assess meat quality traits 172... 

This review aims at giving an overview of the NMR applications in meat science. This may be an idealistic scope, as meat science is not a strictly delimited area. In studies of the conversion of muscle to meat, initialised early post mortem, the limits to in vivo muscle physiology are vague, and therefore the differentiation of which studies belong to which discipline is subjective, and consequently studies have been included where we found it natural. Overall, the review attempts to demonstrate and discuss the different NMR methodologies (relaxometry, imaging, spectroscopy) and their potential applications within meat science based on the existing literature. In the end, conclusions will be drawn, and future perspectives are considered. 

Upon the introduction of NMR proton relaxometry in muscle studies, it was early recognised that a model based only on dipolar interactions is far too simple,8 14 as ... 

Finally, NMR relaxometry has also been used in the determination of composition of meat and meat products. Correlations between relaxation parameters and fat content in minced meat and meat emulsions,115 117 protein content in fresh meat115,118 and moisture content in sausages119 have been demonstrated results from fat determinations are summarised in Table 3. 

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