Magnetic Resonance Imaging of Meat Products: Automated Quantitation of the NMR Relaxation Parameters of Cured Pork, by Both ‘bulk’ NMR and MRI Methods
✍ Scribed by Guiheneuf, Thierry M; Tessier, Jean-Joseph; Herrod, Nicholas J; Hall, Laurance D
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 1001 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 TI and T, values, proton density (M,) 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, values and the apparent MT rates more significantly than either the T, values, the M, values or the M,,,/M, ratios. The dependence of the NMR relaxation times on meat swelling induced by sodium chloride is also discussed.