The fat content in meat samples was estimated using a pulsed nuclear magnetic resonance (N M R) spectrometer. The proton spin-lattice relaxation data for various samples have been analysed. The results have been interpreted in terms of a two-component system. The relaxation rate and amplitude of each component could be determined. The NMR results correlated significantly with chemical data. Correlation of fat content with water content was also investigated.
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Renou et al. (1985) studied this question.
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