Magnetic resonance imaging and relaxation analysis to predict noninvasively and nondestructively salt-to-moisture ratios in dry-cured meat

The current systems are unable to control and predict the cured meat composition nondestructively and in a reasonable time for production needs. In this work, T 1 and T 2 maps were obtained, with a monoexponential model, on internal sections of Longissimus dorsi muscle at increasing salting times. T...

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Published inMagnetic resonance imaging Vol. 23; no. 2; pp. 359 - 361
Main Authors Fantazzini, Paola, Bortolotti, Villiam, Garavaglia, Carla, Gombia, Mirko, Riccardi, Silvana, Schembri, Paolo, Virgili, Roberta, Soresi Bordini, Chiara
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier Inc 01.02.2005
Subjects
Animals
Magnetic Resonance Imaging
Meat - analysis
Meat curing
MRI
Relaxation tomography
Salt-to-moisture ratios
Sodium Chloride
Swine
Meat curing
Relaxation tomography
Salt-to-moisture ratios
MRI
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Summary:The current systems are unable to control and predict the cured meat composition nondestructively and in a reasonable time for production needs. In this work, T 1 and T 2 maps were obtained, with a monoexponential model, on internal sections of Longissimus dorsi muscle at increasing salting times. The maps allow one to visualize the salting process nondestructively and noninvasively. The method goes beyond the simple qualitative visualization, because, for each section of the sample and in any region of the section, it is possible to obtain quantitative information on the progress of salting and to predict salt-to-moisture ratios. In addition, detailed relaxation measurements were performed on samples cored after imaging in order to define better the relaxation properties of the dry-cured meat.
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content type line 23
ISSN:0730-725X
1873-5894
DOI:10.1016/j.mri.2004.11.064