ArticleFoods (Basel, Switzerland)2025
Contributions to Estimating the Water-Holding Capacity in Fresh Pork Hams Using NMR Relaxometry.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Prediction Model for Quality Changes in Repeatedly Frozen-Thawed Pork Based on MRI Scans and Chemometrics.Foods (Basel, Switzerland) · 2026Article
- Multiscale time-domain NMR for structural, water, and texture characterization of meat and plant-based food matrices: a mini review.Frontiers in nutrition · 2026Review
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Authors and funding
6 authors.
Funding
Abstract
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
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