On-line measurements in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrument.

For nearly all pigs slaughtered in the EU, the lean meat content is assessed on-line at the slaughter line. The assessment is made indirectly by an instrument performing a number of informative measurements including the thickness of back fat as one of the most important and common measurements. Several types of instruments are used for making the measurements.

Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.

Using low-field NMR transverse relaxation measurements, the physico-chemical state of water in meat was followed continuously during cooking of 20 uncured and 20 cured pork samples from RN-carriers (n=20) and non-carriers (n=20). The obtained relaxation data were analysed using (i) distributed exponential fitting, and (ii) principal component analysis (PCA). Distributed exponential fitting revealed transition from a system with relatively well-separated components to a less well-defined system with a wide distribution of relaxation times and merged components during cooking.

Changes in orcine muscle water characteristics during growth--an in vitro low-field NMR relaxation study.

This study investigates the effects of developmental stage and muscle type on the mobility and distribution of water within skeletal muscles, using low-field (1)H-NMR transverse relaxation measurements in vitro on four different porcine muscles (M. longissimus dorsi, M. semitendinosus, M.