02014naa a2200337 a 450000100080000000500110000800800410001902200140006002400550007410000230012924501150015226000090026730000090027652010480028565300280133365300150136165300230137670000140139970000220141370000220143570000150145770000190147270000180149170000250150970000240153470000190155870000200157770000190159770000170161677300430163321324282022-06-10       2021    bl uuuu     u00u1 u    #d  a0309-17407 ahttps://doi.org/10.1016/j.meatsci.2021.1086062DOI1 aCÔNSOLO, N. R. B.  aUsing TD-NMR relaxometry and 1D 1 H NMR spectroscopy to evaluate aging of Nellore beef.h[electronic resource]  c2021  a1-10  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.  a1D 1 H NMR spectroscopy  aAging time  aTD-NMR relaxometry1 aSILVA, J.1 aBUARQUE, V. L. M.1 aSAMUELSSON, L. M.1 aMILLER, P.1 aMACLEAN, P. H.1 aMORAES, T. B.1 aBARBOSA, L. C. G. S.1 aHIGUERA-PADILLA, A.1 aCOLNAGO, L. A.1 aSARAN NETTO, A.1 aGERRARD, D. E.1 aSILVA, S. L.  tMeat Sciencegv. 181, a. 108606, 2021.