TY  - JOUR
AU  - Remiro, Víctor
AU  - Cambero Rodríguez, María Isabel
AU  - Romero De Ávila Hidalgo, María Dolores
AU  - Castejón, David
AU  - Segura Plaza, José Francisco
AU  - Fernández-Valle, María Encarnación
PY  - 2025
DO  - 10.3390/foods14132329
UR  - https://hdl.handle.net/20.500.14352/122773
T2  - Foods
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...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Meat quality
KW  - WHC
KW  - Physicochemical meat properties
KW  - MRI
KW  - TD-NMR
KW  - T1 and T2 relaxation times
TI  - Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry
TY  - journal article
VL  - 14
ER  -