Study on the effect of storage time on the quality of mutton of different brands by low-field nuclear magnetic resonance

Abstract

Abstract Based on low-field magnetic resonance technology, the quality of Hainan Dong goat meat was studied at the molecular level. With the prolongation of storage time, the pH value of Hainan Dong goat meat showed an overall upward trend, and the T22 peak and T23 peak of transverse relaxation gradually shifted to the left. As the storage time prolonged, the transverse relaxation times of the peaks of samples T22 and T23 showed a decreasing trend. The T22 peak area of the water that is not easy to flow in the sample gradually decreases, while the peak area of the free water T23 gradually increases. The non-flowable water in Hainan East Goat meat was converted into free water. At the same time, the correlation between the transverse relaxation time and the pH value of the mutton quality index was analyzed, and the relationship between the quality of the mutton and the change of storage time was obtained. Finally, this paper compares Hainan Dong goat meat and Guangxi goat meat. The results show that the value of the hard-to-flow water T22 of Hainan Dong goat meat is small and the meat quality is tender. This provides data support for Hainan Dong goat meat to become the brand of lamb.