title: Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging.
abstract: S. Daniele hams were collected at different stages during dry-curing and submitted to magnetic resonance imaging (MRI) according to the acquisition Spin-Echo sequences T1 and T2. The intensity of the MR signals in the images of the Semimembranosus, Semitendinosus, Rectus femoris and Biceps femoris muscles of the hams was computed and expressed in grey levels. Muscles were also submitted to traditional analyses, including aw, soluble solids, sodium chloride, total and water soluble nitrogen. T1 and T2 MR signals well described the evolution of the phenomena occurring in the different muscles during dry-curing. MR signal acquired in T2 mode well correlated with traditional indicators in Semitendinosus, Rectus femoris and Biceps femoris muscles. Predictive models estimating the value of aw, moisture, salt content and proteolysis extent on the basis of the MR signal intensity were proposed.
authors.affiliation: Dipartimento di Scienze degli AlimentiUniversity of UdineVia Sondrio 2/A33100 UdineItaly.
authors.forename: Lara
authors.initials: L
authors.lastname: Manzocco
authors.forename: Monica
authors.initials: M
authors.lastname: Anese
authors.forename: Stefania
authors.initials: S
authors.lastname: Marzona
authors.forename: Nadia
authors.initials: N
authors.lastname: Innocente
authors.forename: Corrado
authors.initials: C
authors.lastname: Lagazio
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Nicoli
mesh_terms: D000818:Animals; D005511:Food Handling; D008279:Magnetic Resonance Imaging / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D013552:Swine
keywords: Dry-curing; MRI; Moisture; Predictive models; S. Daniele ham; Salt