High resolution nuclear magnetic resonance spectroscopy (NMR) studies on meat components: potentialities and prospects

Abstract

In recent years, increasing application of nuclear magnetic resonance (NMR) spectroscopy in the study of the agricultur-  al food products has been remarked, thanks to the advantages of this technique over other conventional analytical tech-  niques. This preliminary work presents, for the first time, the application of an innovative NMR technique, the  proton  high resolution magic angle spinning (1H HR-MAS), for studying meat features. It stresses that this method makes it pos-  sible to acquire qualitative and quantitative information about chemical composition, both quickly and without any par-  ticular preparation of the sample to be analysed. Finally, the study highlights the potentiality of this method in defining  the origin of meat and the possibility of identifying meat adulteration. 

Keywords

• NMR, 1H HR-MAS, Meat