Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin
✍ Scribed by Teresa Antequera; Elena Muriel; Pablo G Rodríguez; Eva Cernadas; Jorge Ruiz
- Book ID
- 102432568
- Publisher
- John Wiley and Sons
- Year
- 2003
- Tongue
- English
- Weight
- 164 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
A novel methodology to non‐invasively and objectively predict sensory traits and intramuscular fat content of dry‐cured Iberian loins was studied. Texture analysis of magnetic resonance images was performed on 47 dry‐cured Iberian loins. Appearance and texture traits were assessed by a 18‐member trained panel, and intramuscular fat content was chemically extracted and quantified for the same samples. Three classes of dry‐cured loin according to each sensory and chemical trait were established (low, medium and high). Using the texture features selected by the floating search method (FSM), a system accuracy of 83% for intramuscular fat content and not lower than 70% for all sensory traits was obtained. These results are encouraging for the application of this methodology, allowing in situ, automatic, objective and non‐destructive classification of loins.
© 2003 Society of Chemical Industry