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Magnetic Resonance Imaging of Meat Products: Automated Quantitation of the NMR Relaxation Parameters of Cured Pork, by Both ‘bulk’ NMR and MRI Methods
Author(s) -
Guiheneuf Thierry M,
Tessier JeanJoseph,
Herrod Nicholas J,
Hall Laurance D
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199606)71:2<163::aid-jsfa565>3.0.co;2-j
Subject(s) - chemistry , brine , magnetization transfer , relaxation (psychology) , proton nmr , nuclear magnetic resonance , magnetic resonance imaging , homogeneous , relaxometry , swelling , magnetization , analytical chemistry (journal) , chromatography , materials science , magnetic field , physics , thermodynamics , spin echo , radiology , medicine , psychology , social psychology , organic chemistry , quantum mechanics , stereochemistry , composite material
An integrated protocol has been developed for the automated acquisition and processing of a set of magnetic resonance images which quantify the spatial distribution of the T 1 and T 2 values, proton density (M 0 ) and magnetisation transfer (MT)‐rate. That protocol has been validated for homogeneous samples against ‘ bulk’ NMR measurements using the same experimental conditions, both at 2·35 and 7 Tesla. Application of that technology to pork cured in a brine solution shows that brining affected the T 2 values and the apparent MT rates more significantly than either the T 1 values, the M 0 values or the M sat /M 0 ratios. The dependence of the NMR relaxation times on meat swelling induced by sodium chloride is also discussed.