ON LINE DETERMINATION OF WATER RETAINING ABILITY IN PORK MUSCLE

Gjennomførte studier Vil forskjellige frysemetoder påvirke kvaliteten på tint kjøtt (Smartfrys prosjektet NFR nr september 2015- august 2016, Animalia, UiO og Nofima) NMR benyttes som redskap for prediksjon av vannbindingsevne og det skal undersøkes om T2 og I2 verdiene er forskjellige i ferskt og tint kjøtt som har gjenomgått forskjellige innfrysningsregimer. Konferansedeltakelse MR2016 (juni 2016, Universitetet i Bergen) Poster: kontinuerlig- og diskret Spin-Spin Relaxation Rate tilgjengelighet av vann i kjøtt. En comparativ undersøkelse. Publikasjoner: 1. Tittel: Discrete and continuous spin-spin relaxation rate distributions derived from CPMG NMR response curves ? a comparative analysis exemplified by water in meat. Akseptert etter en mindre revisjon av Applied Magnetic Resonance. 2. Tittel: The potential for predicting purge in packaged meat using low field NMR. Sendt til Jurnal of Food Engineering. 3. Avhandling Tittel: Evaluating nuclear magnetic resonance (NMR) as a robust absolute reference method for water holding capacity (WHC) of pork meat. Sendt inn 30.Juni, 2016

This industrial Ph D project focuses on increasing the production efficiency in the meat industry. Modern pig breeding and production methods have called for a better understanding regarding how we measure and predict water holding capacity of pork meat post mortem. The project aims at developing an improved Nuclear Magnetic Resonance (NMR) reference method for quantification of the different states of water in pork meat. NMR is an absolute method in the sense that it ?sees? all protons in sample. Howe ver, the challenge is how to discriminate between non-mobile (or poorly exchangeable) water protons and the more rigid non-water protons, and this challenge will be the main research topic addressed in this project. Quantitative determination compartment alization of water is not established and it will be the cutting edge challenge of this project to have it established. Recent theories within relaxation curve fitting will be explored. The NMR technique is, however, too slow to be used as an in line or o n-line method in the meat industry. Provided the project establish validated calibration models for quantitative aspects of water compartmentalization, the project will explore the ability to transfer the information content from the NMR method to both Ne ar Infrared Spectroscopy (NIRS) and Energy Dispersive X-Ray Scattering (EDXRS). These latter methods are presently better suited as in-line or on-line methods in the meat industry. The student will receive supervision in the company regarding industrial m easuring needs, industrial meat processes plus NMR knowledge (Dr. Magnus Wahlgren). However, a supervision team has been established, this is lead by UMB (Prof. Bjørg Egelandsdal). University of Oslo (Prof. Eddy W. Hansen) will provide NMR equipment plus extended knowledge of chemical and physical aspects of NMR as a technique. SINTEF ICT, Oslo, will provide in- house pilot instrumentation (NIRS) and EDXRS) with adaptation potential to industrial measurement.