Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry
Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologi...
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MDPI AG
2025-06-01
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| author | Víctor Remiro María Isabel Cambero María Dolores Romero-de-Ávila David Castejón José Segura María Encarnación Fernández-Valle |
| author_facet | Víctor Remiro María Isabel Cambero María Dolores Romero-de-Ávila David Castejón José Segura María Encarnación Fernández-Valle |
| author_sort | Víctor Remiro |
| collection | DOAJ |
| description | Determining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The objective of this work is to determine the potential of magnetic resonance imaging (MRI) and time-domain (TD-NMR) relaxometry for determining the physicochemical characterization of fresh hams with different industrial destinations (both fresh and cured products, such as dry-cured ham). For this study, the <i>biceps femoris</i>, <i>semimembranosus,</i> and <i>semitendinosus</i> muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The <i>semitendinosus</i> muscle was selected as a model, and positive and negative correlations were obtained between different physicochemical parameters and the longitudinal (T1) and transverse (T2) relaxation times obtained by MRI and TD-NMR. Regression models using T1 and T2 were also developed to predict the muscle water-holding capacity (WHC) and drip loss, using high, medium, and low magnetic field NMR (R<sup>2</sup> > 0.80). Therefore, MRI and TD-NMR could be considered as highly suitable and accurate non-destructive techniques for the WHC determination in the meat industry. |
| format | Article |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-e66977f29a6640ffb83f82d99c5da46c2025-07-11T14:40:06ZengMDPI AGFoods2304-81582025-06-011413232910.3390/foods14132329Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR RelaxometryVíctor Remiro0María Isabel Cambero1María Dolores Romero-de-Ávila2David Castejón3José Segura4María Encarnación Fernández-Valle5Food Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, SpainICTS Complutense Bioimaging (BioImac), Complutense University of Madrid, Paseo Juan XXIII 1, 28040 Madrid, SpainFood Technology Department, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n, 28040 Madrid, SpainICTS Complutense Bioimaging (BioImac), Complutense University of Madrid, Paseo Juan XXIII 1, 28040 Madrid, SpainDetermining the technological quality of fresh meat pieces is essential in the meat industry to ensure the production of high-quality products. For this purpose, nuclear magnetic resonance (NMR) is a non-destructive and non-invasive technique that appears as an alternative to traditional methodologies. The objective of this work is to determine the potential of magnetic resonance imaging (MRI) and time-domain (TD-NMR) relaxometry for determining the physicochemical characterization of fresh hams with different industrial destinations (both fresh and cured products, such as dry-cured ham). For this study, the <i>biceps femoris</i>, <i>semimembranosus,</i> and <i>semitendinosus</i> muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The <i>semitendinosus</i> muscle was selected as a model, and positive and negative correlations were obtained between different physicochemical parameters and the longitudinal (T1) and transverse (T2) relaxation times obtained by MRI and TD-NMR. Regression models using T1 and T2 were also developed to predict the muscle water-holding capacity (WHC) and drip loss, using high, medium, and low magnetic field NMR (R<sup>2</sup> > 0.80). Therefore, MRI and TD-NMR could be considered as highly suitable and accurate non-destructive techniques for the WHC determination in the meat industry.https://www.mdpi.com/2304-8158/14/13/2329meat qualityWHCphysicochemical meat propertiesMRITD-NMRT1 and T2 relaxation times |
| spellingShingle | Víctor Remiro María Isabel Cambero María Dolores Romero-de-Ávila David Castejón José Segura María Encarnación Fernández-Valle Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry Foods meat quality WHC physicochemical meat properties MRI TD-NMR T1 and T2 relaxation times |
| title | Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry |
| title_full | Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry |
| title_fullStr | Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry |
| title_full_unstemmed | Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry |
| title_short | Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry |
| title_sort | contributions to estimating the water holding capacity in fresh pork hams using nmr relaxometry |
| topic | meat quality WHC physicochemical meat properties MRI TD-NMR T1 and T2 relaxation times |
| url | https://www.mdpi.com/2304-8158/14/13/2329 |
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