In-situ magnetic resonance imaging highlights local bovine meat structural changes during heating

• Published in: 58èmes. International Congress of Meat Science and Technology (ICoMST). (92 (3))2012; 58. International Congress of Meat Science and Technology (ICoMST), Montréal, CAN, 2012-08-12-2012-08-17, 1-4
• Main Authors: Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Bonny, Jean-Marie
• Format: Conference Proceeding
• Language: English
• Published: Elsevier Science LTD 2012
• Subjects: Alimentation et Nutrition; cartographie; cooking loss; cuisson; deformation; dynamic and quantitative MRI; déformation; Food and Nutrition; Food engineering; imagerie par résonance magnétique; Ingénierie des aliments; perte à la cuisson; structure; teneur en eau; viande; water content; échantillon

Understanding and monitoring deformation and water content changes in meat during cooking is of prime importance for product quality. We show here some possibilities offered by Nuclear Magnetic Resonance Imaging (MRI) for in situ dynamic measurement of deformation fields and water content mapping du...