Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry

[Display omitted] •It has been shown the water relaxometry of inner portion of aged beef.•Aging techniques affect the water relaxometry on meat surface.•Using absorbers increase the meat dehydration.•Mechanical tenderization do not change water relaxometry of aged beef. This study assessed water rel...

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Bibliographic Details
Published in:Food research international 2024-08, Vol.190, p.114566, Article 114566
Main Authors: Cônsolo, Nara R.B., de Paula, Ana P.M., Rezende-de-Souza, Jonatã H., Herreira, Vinicius L.S., Laura S. M. Gôngora, Ana, Colnago, Luiz A., Moraes, Tiago B., Santos, Poliana M., Nassu, Renata T., Pflanzer, Sérgio B.
Format: Article
Language:English
Subjects:
Ageing methods
Meat quality
Nellore
Physicochemical parameters
Postmortem ageing
TD-NMR relaxometry
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Summary:[Display omitted] •It has been shown the water relaxometry of inner portion of aged beef.•Aging techniques affect the water relaxometry on meat surface.•Using absorbers increase the meat dehydration.•Mechanical tenderization do not change water relaxometry of aged beef. This study assessed water relaxometry of beef exposed to different ageing techniques by examining the inner and surface regions using time-domain nuclear magnetic resonance (TD-NMR) relaxometry. Beef strip loins were aged under vacuum (Wet), under vacuum using moisture absorbers (Abs), under vacuum using moisture absorbers and with mechanical tenderisation (AbsTend), or without any packaging (Dry). The ageing technique significantly influenced various meat parameters, including dehydration, total loss, and the moisture content of the meat surface. The transverse (T2) relaxation times provided a more sensitive indicator of the changes in meat water relaxometry than the longitudinal (T1) relaxation times. The Dry samples exhibited distinct differences in the T2 signals between the surface and inner regions of the meat. In particular, for the inner region, there were significant differences in signal areas between the Wet and Dry samples, and the Abs and AbsTend samples were positioned closely together between the Dry and Wet samples. The principal component analysis supported these findings: it indicated some differentiation among the ageing techniques in the score plot, but the differentiation was more pronounced when analysing the surface region. Additionally, there was a strong correlation between dehydration and the T2 values, leading to a clustering of the samples based on the ageing technique. The overlap between the Abs and AbsTend samples, situated between the Dry and Wet samples, suggests the potential of these treatments to produce meat with properties that are intermediate to Wet and Dry meat. Furthermore, tenderisation did not lead to greater dehydration.
ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2024.114566