Progress of NMR Application in the Quality Inspection of Meat Products
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Abstract:
Nuclear magnetic resonance (NMR) is a physical phenomenon wherein atomic nuclei are placed in a constant and an alternating magnetic field to exchange energy. According to the strength of the magnetic field, NMR can be divided into high-field, medium-field, and low-field NMR. In recent years, with continuous advances in NMR technology, high-sensitivity and high-resolution NMR spectrometers have been constantly updated. NMR has garnered increasing attention in food testing owing to its advantages of simple sample preparation, rapid detection, and feasibility of analyzing complex foods and mixtures. This article expounds the principle, classification, and instruments of NMR and summarizes the major applications of NMR in livestock, poultry, and aquatic meat products. In particular, this study focuses on the quality testing of raw materials as well as the processing and storage of meat products, including moisture analysis, fat analysis, adulteration detection, and metabolite analysis. These findings provide a reference for the application of NMR technology in the quality inspection of meat products and promotes the development of this technology.
