Authentication of the effect of freezing/thawing of pork by quantitative magnetic resonance imaging

✍ Scribed by Thierry M. Guiheneuf; Alan D. Parker; Jean J. Tessier; Laurance D. Hall

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 312 KB
• Volume: 35
• Category: Article
• ISSN: 0749-1581
• DOI: 10.1002/(sici)1097-458x(199712)35:13<s112::aid-omr222>3.0.co;2-r

✦ Synopsis

Magnetic resonance imaging analysis of longitudinal relaxation times values), transverse relaxation times (T 1 (T 2 values), magnetization transfer (MT) rates and apparent water di †usion coefficients (D) was used to authenticate the e †ect of freezing/thawing in longissimus dorsi pig muscle ; these NMR parameters were compared with the gravimetric moisture content values obtained independently by oven drying. A signiÐcant increase in the MT rate was observed between fresh and frozen/thawed pork prepared from the same animal ; however, measurements of other parameters showed little or less signiÐcant changes. The signiÐcant increase in the MT rate is associated with both the decrease of moisture content in pork after freezing/thawing and with the denaturation of myoÐbrillar proteins in frozen/thawed pork. On that basis, the present NMR results imply that the duration of the freezing period (from 2 weeks to 2 months at Ô18 ÄC) did not signiÐcantly enhance the denaturation of the meat proteins.