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- Dolata, W.; Piotrowska, E.; Wajdzik, J.; Tritt-Goc, J.
- Meat science 2004 v.67 no.1 pp. 25-31
- ham; muscle tissues; pH; curing (food products); injection; brining; food processing; water activity; water content; mass transfer; spatial distribution; magnetic resonance imaging
- ... The non-destructive magnetic resonance imaging (MRI) technique was used to study the spatial distribution of water in meat samples without and with brine and the influence of injection curing on water distribution in cured meat. Fresh non-treated porcine ham muscles (m. biceps femoris) were used; muscles injected with curing salt and subjected to half-time tumbling (3 h and 20 min) and full-time t ...
- Ruiz-Cabrera, M.A.; Gou, P.; Foucat, L.; Renou, J.P.; Daudin, J.D.
- Meat science 2004 v.67 no.1 pp. 169-178
- pork; lean meat; longissimus dorsi; drying; air temperature; relative humidity; pH; water content; water activity; diffusivity; mass transfer; shrinkage; image analysis; nuclear magnetic resonance spectroscopy
- ... NMR proton density imaging was used to study isothermal and unidirectional drying of pork semi membranosus muscle samples at temperatures of 12, 16 and 20 °C. An independent calibration of the transversal relaxation time T2 as a function of the moisture content was carried out to convert the signal amplitude into moisture content. Due to spatial heterogeneity in drying, 2D images were needed to as ...