Open AccessStudy on the Quality Difference between Hainan Ruijin Black Pork and Ordinary Pork by MR Imaging
Author(s) -
Fang Yang,
JiaZhuang Xu,
Jiping Li,
Yuyan Huang,
Qing Lin
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/440/4/042089
Subject(s) - free water , significant difference , environmental science , mathematics , environmental engineering , statistics
This study is based on low field nuclear magnetic resonance (LF-NMR) to detect water content, and discuss with the Hainan Ruijin Black Pork and common lean pork differences at the molecular level, which provided data support for Hainan Ruijin Black Pork as brand pork. From the ratio of peak apex time and peak area of combined water, non-flowable water and free water, the difference between the two kinds of pork can be seen. Hainan Ruijin black pork has a lower peak time than the free water T23 of ordinary lean meat type pork, but the ratio of T23 peak area is high, indicating that the cell gap between Hainan Ruijin black pork and water is tight and the water content is high.