In-situ magnetic resonance imaging highlights local bovine meat structural changes during heating
| العنوان: | In-situ magnetic resonance imaging highlights local bovine meat structural changes during heating |
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| المؤلفون: | Bouhrara, Mustapha, Clerjon, Sylvie, Damez, Jean-Louis, Bonny, J.-M. |
| المساهمون: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Canadian Meat Science Association. |
| المصدر: | 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 Meat Science 58. International Congress of Meat Science and Technology (ICoMST) 58. International Congress of Meat Science and Technology (ICoMST), Canadian Meat Science Association., Aug 2012, Montréal, Canada |
| بيانات النشر: | Elsevier Ltd, 2012. |
| سنة النشر: | 2012 |
| مصطلحات موضوعية: | water content, imagerie par résonance magnétique, viande, deformation, Ingénierie des aliments, teneur en eau, dynamic and quantitative MRI, cooking loss, cuisson, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Alimentation et Nutrition, structure, Food engineering, Food and Nutrition, cartographie, échantillon, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, déformation, perte à la cuisson |
| الوصف: | International audience; 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 during beef heating from 20 to 75 °C. MR Images were acquired during heating and images registration was used to calculate the deformation field. The temperature distribution in the sample was simulated numerically to link structural modifications and water transfer with temperature timecourses. During heating, proton density decreases because of magnetic susceptibility drop with temperature rise and water expulsion due to muscle contraction. A positive relation was also found between local cumulative deformation and water content. This new approach makes it possible to map the deformation fields and water content dynamically and simultaneously, and trace thermal history to build heuristic models linking these parameters. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::be80ee19e1ef6747b9f4dad3d1f89ac7 http://prodinra.inra.fr/record/283965 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.dedup.wf.001..be80ee19e1ef6747b9f4dad3d1f89ac7 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |