Characterisation of meat structure by NMR imaging at high field

Webb, G. A.; Belton, Peter; Gil, Ana M.; Delgadillo, Ivonne; Bonny, J.-M.; Laurent, Wilfried; Renou, Jean-Pierre

doi:10.1039/9781847551252-00017

Cited by 4 publications

(3 citation statements)

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“…The application of NMR imaging (MRI) techniques to the characterization of meat structure has been recently reviewed by Bonny et al (2001). This technique allows an excellent view of marbling (intramuscular fat distribution), which is one of the most important parameters for meat quality and for its reaction to some processing (i.e., salting, jam production, etc.).…”

Section: Oxidation Productsmentioning

confidence: 99%

NMR for Food Quality and Traceability

Sacchi¹,

Paolillo²

2007

Advances in Food Diagnostics

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Section: Oxidation Productsmentioning

confidence: 99%

NMR for Food Quality and Traceability

Sacchi¹,

Paolillo²

2007

Advances in Food Diagnostics

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“…Proton ( 1 H) MRI is the most used modality allowing differentiation of protons in molecules with different mobility or chemical environment. Using a variety of 1 H MRI protocols, images differentiating water from fat (10 ) or connective tissue (11 ) as well as images to track diffusion (12 ) have been demonstrated.…”

Section: Introductionmentioning

confidence: 99%

Quantitative ²³Na Magnetic Resonance Imaging of Model Foods

Veliyulin

Egelandsdal

Marica

et al. 2009

J. Agric. Food Chem.

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Partial (23)Na MRI invisibility in muscle foods is often referred to as an inherent drawback of the MRI technique, impairing quantitative sodium analysis. Several model samples were designed to simulate muscle foods with a broad variation in protein, fat, moisture, and salt content. (23)Na spin-echo MRI and a recently developed (23)Na SPRITE MRI approach were compared for quantitative sodium imaging, demonstrating the possibility of accurate quantitative (23)Na MRI by the latter method. Good correlations with chemically determined standards were also obtained from bulk (23)Na free induction decay (FID) and CPMG relaxation experiments on the same sample set, indicating their potential use for rapid bulk NaCl measurements. Thus, the sodium MRI invisibility is a methodological problem that can easily be circumvented by using the SPRITE MRI technique.

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“…This allows differentiation of protons in molecules of different mobility or chemical environment. For example, one can obtain MR images of ‘water’ and ‘fat’,11 ‘diffusion weighted’ images where only molecules with low mobility are visible12 or high‐resolution images of connective tissue 13. For fish MRI is a highly promising technique that can give a better understanding of in situ changes during freezing, thawing, salting, curing, drying and rehydration stages.…”

Section: Introductionmentioning

confidence: 99%

¹H and ²³Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations

Veliyulin

Aursand

2007

J Sci Food Agric

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Observed changes in proton and sodium NMR relaxation times with the salt content reflect complex counteraction of several factors related to the muscle structural changes. Sodium MRI visibility factors appear to be dependent on a number of experimental factors in a complex matter, making quantitative sodium analysis by the MRI technique used non-trivial. Copyright © 2007 Society of Chemical Industry.

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Characterisation of meat structure by NMR imaging at high field

Cited by 4 publications

References 0 publications

NMR for Food Quality and Traceability

NMR for Food Quality and Traceability

Quantitative ²³Na Magnetic Resonance Imaging of Model Foods

¹H and ²³Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations

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Characterisation of meat structure by NMR imaging at high field

Cited by 4 publications

References 0 publications

NMR for Food Quality and Traceability

NMR for Food Quality and Traceability

Quantitative 23Na Magnetic Resonance Imaging of Model Foods

1H and 23Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations

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Product

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About

Quantitative ²³Na Magnetic Resonance Imaging of Model Foods

¹H and ²³Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations