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, T1 and T2 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.
Fantazzini
Paola
P
Department of Physics, University of Bologna, 40127 Bologna, Italy. paola.fantazzini@unibo.it
Bortolotti
Villiam
V
Garavaglia
Carla
C
Gombia
Mirko
M
Riccardi
Silvana
S
Schembri
Paolo
P
Virgili
Roberta
R
Soresi Bordini
Chiara
C
D000818:Animals; D008279:Magnetic Resonance Imaging; D008460:Meat / Q000032:analysis*; D012965:Sodium Chloride; D013552:Swine
D012965:Sodium Chloride