time-consuming DNA testing. This work was published in an
open access paper in Food Chemistry [ 3], and a patent on this
approach to meat species confirmation is pending.
High-field NMR spectroscopy has long been recognized
as a powerful analytical tool, but the equipment is too expen-
sive and technically demanding to allow deployment anywhere
apart from specialist laboratories. The advent of benchtop NMR
looks set to change this landscape. Through a number of key
food sector applications, we have discovered how useful the
low-field modality can be, particularly for the analysis of fat-
containing samples. The IFR and OI teams are looking forward
to further fruitful collaboration on industrially important chal-
lenges as the technology of benchtop NMR continues to evolve.
E. K. Kemsley, M. Defernez and A. D. Watson are researchers at
the Institute of Food Research, Norwich Research Park, Colney
Lane, Norwich, NR4 7UA, UK, http://www.ifr.ac.uk/.
D. Williamson is a researcher at Oxford Instruments,
Tubney Woods, Abingdon, Oxford, OX13 5QX,
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