“…Moreover, MRI parameters are also correlated with meat properties such as water content and sensory attributes (Cernadas, Carrion, Rodriguez, Muriel, & Antequera, 2005;Ruiz-Cabrera, Gou, Foucat, Renou, & Daudin, 2004;Shaarani, Nott, & Hall, 2006). Recently, an MRI study has been carried out in our laboratory to identify the structural changes produce by the addition of a cold-set binding system such as fibrinogen and thrombin on meat systems (Herrero et al, 2007).…”