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The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat.

Author(s) : EVANS S. D., NOTT K. P., KSHIRSAGAR A. A., et al.

Type of article: Article

Summary

A new multisample magnetic resonance imaging (MRI) technique has been used to measure the values of spin-spin and spin-lattice relaxation times magnetization transfer rate and liquid proton density ratio for water in fresh and frozen-thawed beef, lamb and pork; four samples from the longissimus dorsi muscle of 25 different individuals per species were studied. The effects of two different chilling regimes, standard and tenderloin, were also studied.

Details

  • Original title: The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat.
  • Record ID : 2000-2660
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 33 - n. 3
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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