title: The analysis of protein in fresh meats using pulsed NMR.
abstract: The protein content of fresh meats was estimated using a pulsed nuclear magnetic resonance (NMR) spectrometer in conjunction with an alkali copper relaxation reagent. The standard deviations on all meat samples, which differed widely in fat content, were less than 0·5% in protein. A single calibration line, with a correlation coefficient of 0·999, was obtained using three lean meats. This calibration sufficed to determine the protein content of three meats with a high fat content, the results of which were in close agreement with the corresponding Kjeldahl values.
authors: Oxford Analytical Instruments Ltd, Sandy Lane West, Littlemore, Oxford OX4 5JX, Great Britain.
authors: L R
authors: LR
authors: Tipping