核磁共振（nuclear magnetic resonance, NMR）是将原子核置于恒定磁场和交变磁场中发生交换能量的物理现象，根据磁场强度可分为高场、中场和低场核磁共振。近年来，随着核磁共振技术不断地发展，高灵敏度和分辨率的核磁共振谱仪不断更新，用于食品检测具有样品制备简便、检测快速、可进行复杂食品及混合物分析等特点，受到越来越广泛的关注。本文阐述了核磁共振的原理、分类、仪器，还总结了核磁共振技术在畜、禽、水产等肉制品中的主要应用，重点关注了其用于肉制品原料、加工和贮藏过程中的品质检测，具体包括水分分析、脂肪分析、掺假检测及代谢组学分析等几个方面。本文为核磁共振技术在肉制品品质检测中的应用提供了参考，有利于推动核磁共振技术在肉制品领域的发展与应用。

Nuclear magnetic resonance (NMR) is a physical phenomenon in which the nucleus is placed in a constant magnetic field and an alternating magnetic field to exchange energy, NMR can be divided into high field, middle field and low field NMR according to the magnetic field intensity. In recent years, with the development of nuclear magnetic resonance technology, high sensitivity and resolution NMR spectrometers are constantly updated. NMR has attracted more and more attention in food product due to its advantages of simple sample preparation, rapid test, and the ability to analyze complex foods and mixtures. This paper reviews the principle, classification, equipment, and the major applications of nuclear magnetic resonance in livestock, poultry and aquatic animal products. The quality detection of raw meat products, processing and storage is emphasized, including the analysis of moisture, lipid, adulteration and metabolites. This work could provide reference for the application of NMR technology in meat products and promote the development and application of NMR technology in meat products.

湖北省农业科技创新中心2020重大科技研发专项“淡水鱼深加工关键技术研发与应用”(2020-620-000-002-03)；财政部和农业农村部：国家现代农业产业技术体系资助(CARS-46)