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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
21/06/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CÔNSOLO, N. R. B.; SILVA, J.; BUARQUE, V. L. M.; SAMUELSSON, L. M.; MILLER, P.; MACLEAN, P. H.; MORAES, T. B.; BARBOSA, L. C. G. S.; HIGUERA-PADILLA, A.; COLNAGO, L. A.; SARAN NETTO, A.; GERRARD, D. E.; SILVA, S. L. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA. |
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Título: |
Using TD-NMR relaxometry and 1D 1 H NMR spectroscopy to evaluate aging of Nellore beef. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Meat Science, v. 181, a. 108606, 2021. |
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Páginas: |
1-10 |
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ISSN: |
0309-1740 |
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DOI: |
https://doi.org/10.1016/j.meatsci.2021.108606 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to explore the use of TD-NMR relaxometry and 1 H NMR spectroscopy-based for detecting differences in meat quality attributes. There was limited association between various TD-NMR signals and any physicochemical parameters of fresh and aged meat differing in tenderness ratings. Samples were then divided into three groups based on statistical changes in metabolite concentration. Group A samples possessed near linear increases in metabolite concentration over aging time; whereas samples assigned to Groups B and C were characterized by increases in metabolites that peaked between 7 and 14 days, and up to 14 days aging, respectively. 1 H NMR spectroscopy discriminated meat quality using changes in metabolites reflective of glycolysis, the citric acid cycle, protein degradation, amino acid generation and purine metabolisms. These data suggest segregation of meat quality is possible using both NMR technologies but additional work is necessary to understand fully their utility in a commercial industry setting. |
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Palavras-Chave: |
1D 1 H NMR spectroscopy; Aging time; TD-NMR relaxometry. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2132428
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $ahttps://doi.org/10.1016/j.meatsci.2021.108606$2DOI
100 1 $aCÔNSOLO, N. R. B.
245 $aUsing TD-NMR relaxometry and 1D 1 H NMR spectroscopy to evaluate aging of Nellore beef.$h[electronic resource]
260 $c2021
300 $a1-10
520 $aThe aim of this study was to explore the use of TD-NMR relaxometry and 1 H NMR spectroscopy-based for detecting differences in meat quality attributes. There was limited association between various TD-NMR signals and any physicochemical parameters of fresh and aged meat differing in tenderness ratings. Samples were then divided into three groups based on statistical changes in metabolite concentration. Group A samples possessed near linear increases in metabolite concentration over aging time; whereas samples assigned to Groups B and C were characterized by increases in metabolites that peaked between 7 and 14 days, and up to 14 days aging, respectively. 1 H NMR spectroscopy discriminated meat quality using changes in metabolites reflective of glycolysis, the citric acid cycle, protein degradation, amino acid generation and purine metabolisms. These data suggest segregation of meat quality is possible using both NMR technologies but additional work is necessary to understand fully their utility in a commercial industry setting.
653 $a1D 1 H NMR spectroscopy
653 $aAging time
653 $aTD-NMR relaxometry
700 1 $aSILVA, J.
700 1 $aBUARQUE, V. L. M.
700 1 $aSAMUELSSON, L. M.
700 1 $aMILLER, P.
700 1 $aMACLEAN, P. H.
700 1 $aMORAES, T. B.
700 1 $aBARBOSA, L. C. G. S.
700 1 $aHIGUERA-PADILLA, A.
700 1 $aCOLNAGO, L. A.
700 1 $aSARAN NETTO, A.
700 1 $aGERRARD, D. E.
700 1 $aSILVA, S. L.
773 $tMeat Science$gv. 181, a. 108606, 2021.
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