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 agricultural food products has been remarked, thanks to the advantages of this technique over other conventional analytical techniques. 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 possible to acquire qualitative and quantitative information about chemical composition, both quickly and without any particular 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.