RT Journal Article
T1 Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry
A1 Remiro, Víctor
A1 Cambero Rodríguez, María Isabel
A1 Romero De Ávila Hidalgo, María Dolores
A1 Castejón, David
A1 Segura Plaza, José Francisco
A1 Fernández-Valle, María Encarnación
AB 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 ,  and  muscles of 20 fresh hind legs from white pigs, classified into four categories according to their fat content, were analyzed. The  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 > 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.
PB MDPI
YR 2025
FD 2025
LK https://hdl.handle.net/20.500.14352/122773
UL https://hdl.handle.net/20.500.14352/122773
LA eng
NO Remiro, V.; Cambero, M.I.; Romero-de-Ávila, M.D.; Castejón, D.; Segura, J.; Fernández-Valle, M.E. Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry. Foods 2025, 14, 2329. https://doi.org/ 10.3390/foods14132329
NO Justificación de autores:Conceptualization, V.R., M.I.C., M.D.R.-d.-Á. and M.E.F.-V.; methodology, V.R., M.I.C., M.D.R.-d.-Á. and M.E.F.-V.; software, V.R. and M.E.F.-V.; formal analysis, V.R., M.I.C., M.D.R.-d.-Á. and M.E.F.-V.; investigation, V.R., M.I.C., M.D.R.-d.-Á. and M.E.F.-V.; data curation, V.R., M.I.C., M.D.R.-d.-Á. and M.E.F.-V.; writing—original draft preparation, V.R., M.D.R.-d.-Á., J.S. and D.C.; writing—review and editing, V.R., M.I.C., M.D.R.-d.-Á., J.S., D.C. and M.E.F.-V.; supervision, M.I.C., M.D.R.-d.-Á., J.S., D.C. and M.E.F.-V.; project administration, M.I.C. and M.D.R.-d.-Á.; funding acquisition, M.I.C. and M.D.R.-d.-Á. All authors have read and agreed to the published version of the manuscript.Beca predoctoral Comunidad de Madrid: Víctor Remiro
NO Ministerio de Economía y Competitividad (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 17 dic 2025