中文摘要：

低场核磁共振技术以其检测迅速、无损、样品需要量少等优点已在肉类科学领域得到一定的研究和应用。本文介绍了低场核磁共振技术基本原理,归纳了肉与肉制品水分组成及测定方法,并详细综述了低场核磁共振技术在肉与肉制品水分测定及相关特性中的应用研究进展。

英文摘要：

Low-field nuclear magnetic resonance,with the advantages of rapid and non-destructive determination and small volume samples,has been exploited and applied in the field of meat science.The principle of low-field nuclear magnetic resonance is introduced in this paper.Moreover,recent advances in the application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products is outlined.