Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Protocols were developed to apply Magnetic Resonance Imaging (MRI) to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of 1H relaxation times T 1 and T 2 in representative ham muscle tissu...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2009-06, Vol.82 (2), p.219-227
Main Authors: Fantazzini, P., Gombia, M., Schembri, P., Simoncini, N., Virgili, R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
chlorides
cured meats
curing (food products)
dried meat
Dry-cured ham
drying
drying quality
Food industries
Fundamental and applied biological sciences. Psychology
ham
image analysis
magnetic resonance imaging
mass flow
Meat and meat product industries
meat quality
Moisture
MRI
muscle tissues
Non-destructive analysis
nondestructive methods
process control
processing stages
Salt
salt content
salt uptake
salting
salts
water activity
water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Protocols were developed to apply Magnetic Resonance Imaging (MRI) to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of 1H relaxation times T 1 and T 2 in representative ham muscle tissues, due to dehydration and salt uptake. MRI maps of the same ham sections were acquired, allowing T 1 and T 2 average values to be computed in selected Regions of Interest (ROI) inside muscle Semimembranosus, Semitendinosus and Biceps femoris. Chloride and moisture were determined by conventional chemical methods on the same ROIs, and MRI T 1 and T 1/ T 2 ratio were selected in a model ( R 2 = 0.90, P < 0.05) fitting the salt content of the analysed muscle cores. Short Time Inversion Recovery (STIR) sequences were also applied to green and cured hams, but on fresh samples only, a bright image, displaying a clear separation between lean and fat tissue, was obtained.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2009.01.014