Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples

• Published in: International journal of food properties 2023-09, Vol.26 (1), p.2201-2211
• Main Authors: Nakashima, Yoshito, Hashimoto, Daisuke
• Format: Article
• Language: English
• Subjects: Beef; Fatty acids; lipid; Margarine; nuclear magnetic resonance; Oleic acid; proton relaxation time; unsaturated fatty acid
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2023.2244691

The unsaturated fatty acid content of beef meat is an important property that affects the health and sense of taste of the consumer and determines price. Fresh beef fat samples were measured by a bilateral low-field time-domain proton magnetic resonance (MR) apparatus. The proton transverse relaxation time (T2) for 18 fat samples were measured at 40.0°C using the Carr-Purcell-Meiboom-Gill method. The results showed that T2 increased linearly with unsaturated fatty acid content. By using the linear dependence of T2 on the unsaturated fatty acid content, we successfully estimated the contents of oleic acid, total monounsaturated fatty acid, and total unsaturated fatty acid with root-mean-square errors of 2.5, 2.8, and 3.2 wt%, respectively. The proposed T2-relaxometry-based method could be performed using a portable unilateral MR surface scanner, which would enable in-vivo nondestructive noninvasive measurements of live cattle for the optimization of the feeding and fattening timing from calf to adult and for the best choice of the shipment timing in terms of the maximization of unsaturated fatty acid content of beef meat.