On the water condition in pork meat.

  title={On the water condition in pork meat.},
  author={Mariya Borisova and E F Oreshkin},
  journal={Meat science},
  volume={31 3},
The water condition of cured and uncured pork, having different ageing times, was studied in the process of heating to 80°C, using nuclear-magnetic resonance methods. In the transverse magnetization decay functions five components could be distinguished, differing from each other by their relative weights and relaxation times. The greatest relative weight (60-70%) was characteristic of the component having relaxation time 35-45 ms ('d'), which could be related to immobilized water. The change… CONTINUE READING