LF-NMR Relaxation Characteristics and Discriminant Analysis of Water-injected Ground Meat
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Abstract:
The low-field nuclear magnetic resonance (LF-NMR) relaxation characteristics of ground meat samples injected with different proportions of water were systemically evaluated in this study, and the feasibility of qualitative and quantitative discrimination analysis for examining the extent of water injection was explored. The results showed that injecting water into meat significantly changed the relaxation properties. With an increasing proportion of injected water, the T2w value was increased linearly (R2 = 0.9118), while T22 and T22m showed a stepped increase with increasing proportion of injected water, in the ranges of 2~14%, 16~0%, and 32~40%, respectively. T22 and T22m showed significant differences in all ranges (p<0.05). The values of T22 and S22 were increased, while that of S23 was decreased. LF-NMR combined with discriminant analysis showed that the samples with the same proportion of injected water were clustered, and significant differences were found in the group centroids among the samples with different proportions of injected water (raw meat and meat with small, medium, and large proportions of injected water). The rates of correct grouping based on the extent of water injection, and the rates of cross-validation accuracy were 85.70~100% and 81.00~100%, respectively. The results indicate that the proportion of injected water can be effectively predicted using T2w in LF-NMR, as well as by discriminant analysis combined with the multicomponent LF-NMR relaxation properties of the samples.
