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Zhu W, Wang Q, Xu Y, Hui Z, Liu J, Zhou X. Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2157423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Wenzheng Zhu
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
| | - Qiuyu Wang
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
| | - Yan Xu
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
| | - Zengyu Hui
- Shandong HuiFa Foodstuff Co Ltd, Zhucheng, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiaoyan Zhou
- Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China
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2
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Yao Y, Wang X, Cui H, Hayat K, Zhang X, Ho CT. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking. Food Chem 2023; 421:136137. [PMID: 37099953 DOI: 10.1016/j.foodchem.2023.136137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 04/28/2023]
Abstract
The effects of two-stage heating with different preheating combinations on the shear force and water status of pork-pieces were explored. The results showed that the combined preheating at 50 ℃ for 35 min or at 60 ℃ for 5 or 20 min with traditional high temperature heating reduced the shear force and improved the water retention of meat, which was attributed to uniformly separation of myofibers and smaller myofiber space. Visible dissociation of actomyosin in heating groups of 50 ℃-35 min, and 60 ℃-5, 20 min was related to the tenderization of meat. The higher surface hydrophobicity, tryptophan fluorescence intensity, and lower α-helices of actomyosin at 60 ℃ contributed to the liberation of actin. However, severe oxidation of sulfhydryl groups at 70 ℃ and 80 ℃ promoted the aggregation of actomyosin. This study presents the advantage of two-stage heating in improving meat tenderness and juiciness and its underlying mechanisms.
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Affiliation(s)
- Yishun Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Xiaomin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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3
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Wu X, Liang X, Wang Y, Wu B, Sun J. Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review. Foods 2022; 11:foods11223713. [PMID: 36429304 PMCID: PMC9689883 DOI: 10.3390/foods11223713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
With the continuous development of economy and the change in consumption concept, the demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly related to human life and health, and it is commonly measured by sensory attribute, chemical composition, physical and chemical property, nutritional value, and safety quality. This paper surveys four types of emerging non-destructive detection techniques for meat quality estimation, including spectroscopic technique, imaging technique, machine vision, and electronic nose. The theoretical basis and applications of each technique are summarized, and their characteristics and specific application scope are compared horizontally, and the possible development direction is discussed. This review clearly shows that non-destructive detection has the advantages of fast, accurate, and non-invasive, and it is the current research hotspot on meat quality evaluation. In the future, how to integrate a variety of non-destructive detection techniques to achieve comprehensive analysis and assessment of meat quality and safety will be a mainstream trend.
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Affiliation(s)
- Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
| | - Xinyue Liang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yixuan Wang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Wu
- Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China
| | - Jun Sun
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China
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4
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Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02881-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Ajani CK, Zhu Z, Sun DW. In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chem 2022; 381:132211. [PMID: 35121313 DOI: 10.1016/j.foodchem.2022.132211] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/16/2021] [Accepted: 01/18/2022] [Indexed: 12/22/2022]
Abstract
Dynamic investigation of the effects of vacuum cooling on cellular water transport and structural changes of steamed bread was carried out using transverse relaxation times (T2) and proton density-weighted images in a nuclear magnetic resonance (NMR)/magnetic resonance imaging (MRI) analyser, respectively. Initially, both steamed bread at room temperature of 25 °C and freshly steamed bread at 85 °C had three peaks of T21, T22, and T23, respectively representing the tightly bound water, loosely bound water, and free water, while an additional peak T24, was observed in freshly steamed bread at 85 °C. After vacuum cooling, freshly steamed bread at 85 °C had a higher mass loss of 10.29% due to its high initial temperature, and both samples were clearly discriminated with PCA of 88.2%, indicating that the initial food condition affected the vacuum cooling process. Lastly, the NMR/MRI technique and correlations were accurate (R2> 0.98), thus suitable for model validation at microscale and macroscale.
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Affiliation(s)
- Clement Kehinde Ajani
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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6
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Song Y, Huang F, Li X, Han D, Zhao L, Liang H, Rui M, Wang J, Zhang C. Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T 1-T 2 relaxation study. Food Res Int 2021; 148:110614. [PMID: 34507758 DOI: 10.1016/j.foodres.2021.110614] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 12/12/2022]
Abstract
A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were determined. The results showed that steamed meats had lower cooking loss and shear force, but higher redness, proton relaxation intensity (T1 and T2) and proton density than boiled meats. The differences in water distribution between the two cooking procedures appeared at approximately 40 °C, with acceleration at 60 °C, and the most remarkable difference was shown at 80 °C. Boiling resulted in more damage to muscle structure and greater protein denaturation than steam cooking. Meanwhile, α-helixes and β-turns increased, but β-sheets and random coils decreased in steamed meats compared with boiled meats. Changes in microstructural and protein properties were closely associated with water status evolution in cooked meat during cooking.
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Affiliation(s)
- Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hong Liang
- Lijiang Sanchuan Industrial Group Co., Ltd, Lijiang, Yunnan Province 674200, China
| | - Maoneng Rui
- Lijiang Sanchuan Industrial Group Co., Ltd, Lijiang, Yunnan Province 674200, China
| | - Jipeng Wang
- Fujian Aonong Biological Science and Technology Group Co., Ltd., Zhangzhou, Fujian province 363000, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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7
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Schreuders FK, Schlangen M, Kyriakopoulou K, Boom RM, van der Goot AJ. Texture methods for evaluating meat and meat analogue structures: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108103] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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8
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Caballero D, Pérez-Palacios T, Caro A, Antequera T. Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1912085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Daniel Caballero
- Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
| | - Andrés Caro
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Teresa Antequera
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
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9
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Fan H, Huang J, Zhao J, Yan B, Ma S, Zhou W, Zhang H, Fan D. Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field. J Food Sci 2021; 86:1306-1321. [PMID: 33733492 DOI: 10.1111/1750-3841.15667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/30/2020] [Accepted: 02/03/2021] [Indexed: 12/01/2022]
Abstract
To reveal the application potential of microwave heating in the thermal processing of crayfish, this work explored the electromagnetic properties of different parts of crayfish and the patterns of temperature and moisture responses in crayfish during microwave heating. The results of electromagnetic analysis demonstrated that the electromagnetic properties of different parts of crayfish were different, and the tail had higher dielectric properties and reflective loss than other parts, but the maximum thickness of each part of crayfish was almost within their heating depth of microwave. The visual imaging and numerical simulation of temperature and moisture responses showed there were nonuniform temperature and moisture distributions in crayfish during microwave heating. The crayfish tail was selectively heated and rapidly cooked, but its moisture loss was far less than the mass loss of whole crayfish. Furthermore, the immobilized water in crayfish tail meat was continuously converted to free water, while the bound water was relatively stable during microwave heating. This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION: In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish (Procambarus clarkia) may be a clean and efficient means of overcoming the shortcomings associated with boiling. In particular, the simulation model of crayfish was established according to its real size and shape, which provided an option for the prediction of temperature response of crayfish in the microwave field.
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Affiliation(s)
- Hailong Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Shenyan Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- Fujian Anjoyfood Share Co. Ltd, Xiamen, 361022, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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10
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Mehmood W, Qian S, Zhang C, Li X. Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1696361] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Waris Mehmood
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shuyi Qian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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11
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Leal-Gutiérrez JD, Mateescu RG. Genetic basis of improving the palatability of beef cattle: current insights. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2019.1616299] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Ebrahimnejad H, Ebrahimnejad H, Salajegheh A, Barghi H. Use of Magnetic Resonance Imaging in Food Quality Control: A Review. J Biomed Phys Eng 2018; 8:127-132. [PMID: 29732347 PMCID: PMC5928302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Accepted: 10/08/2016] [Indexed: 11/11/2022]
Abstract
Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.
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Affiliation(s)
- Hamed Ebrahimnejad
- DDS, MSc, Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Kerman University of Medical Sciences, Kerman, Iran
| | - Hadi Ebrahimnejad
- DVM, Ph.D., Assistant Professor, Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
| | - A Salajegheh
- MSc, Department of Radiology, School of Paramedical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - H Barghi
- DDS, MSc, Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
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Leal-Gutiérrez JD, Elzo MA, Johnson DD, Scheffler TL, Scheffler JM, Mateescu RG. Association of μ-Calpain and Calpastatin Polymorphisms with Meat Tenderness in a Brahman-Angus Population. Front Genet 2018. [PMID: 29520298 PMCID: PMC5827160 DOI: 10.3389/fgene.2018.00056] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Autogenous proteolytic enzymes of the calpain family are implicated in myofibrillar protein degradation. As a result, the μ-calpain gene and its specific inhibitor, calpastatin, have been repeatedly investigated for their association with meat quality traits in cattle; however, no functional mutation has been identified for these two genes. The objectives of this study were: (1) to assess breed composition effect on tenderness; (2) to perform a linkage disequilibrium (LD) analysis in μ-calpain and calpastatin genes as well as an association analyses with tenderness; and (3) to analyze putative functional SNPs inside the significant LD block for an effect on tenderness. Tenderness measurements and genotypes for 16 SNPs in μ-calpain gene and 28 SNPs in calpastatin gene from 673 steers were analyzed. A bioinformatic analysis identified “putative functional SNPs” inside the associated LD block – polymorphisms able to produce a physical and/or chemical change in the DNA, mRNA, or translated protein in silico. Breed composition had a significant (P < 0.0001) effect on tenderness where animals with more than 80% Angus composition had the most tender meat. One 11-kb LD-block and three LD-blocks of 37, 17, and 14 kb in length were identified in the μ-calpain and calpastatin genes, respectively. Out of these, the LD-block 3 in calpastatin, tagged by SNPs located at 7-98566391 and 7-98581038, had a significant effect on tenderness with the TG-CG diplotype being approximately 1 kg more tender than the toughest diplotype, TG-CG. A total of 768 SNPs in the LD-block 3 of calpastatin were included in the bioinformatic analysis, and 28 markers were selected as putative functional SNPs inside the LD-block 3 of calpastatin; however, none of them were polymorphic in this population. Out of 15 initial polymorphisms segregating inside the LD-block 3 of calpastatin in this population, markers ARSUSMARC116, Cast5, rs730723459, and rs210861835 were found to be significantly associated with tenderness.
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Affiliation(s)
- Joel D Leal-Gutiérrez
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
| | - Mauricio A Elzo
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
| | - Dwain D Johnson
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
| | - Jason M Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
| | - Raluca G Mateescu
- Department of Animal Sciences, University of Florida, Gainesville, FL, United States
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15
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Scussat S, Vaulot C, Ott F, Cayot P, Delmotte L, Loupiac C. The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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17
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Xiong Z, Sun DW, Pu H, Gao W, Dai Q. Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review. Crit Rev Food Sci Nutr 2017; 57:755-768. [PMID: 25975703 DOI: 10.1080/10408398.2014.954282] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.
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Affiliation(s)
- Zhenjie Xiong
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Da-Wen Sun
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China.,c Food Refrigeration and Computerised Food Technology , Agriculture and Food Science Centre, University College Dublin, National University of Ireland , Belfield , Dublin , Ireland
| | - Hongbin Pu
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Wenhong Gao
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
| | - Qiong Dai
- a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.,b Academy of Contemporary Food Engineering, South China University of Technology , Guangzhou Higher Education Mega Center , Guangzhou , China
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18
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Rondeau-Mouro C, Kovrlija R, Gambarota G, Saint-Jalmes H. μ-ViP: Customized virtual phantom for quantitative magnetic resonance micro-imaging at high magnetic field. JOURNAL OF MAGNETIC RESONANCE (SAN DIEGO, CALIF. : 1997) 2017; 275:73-79. [PMID: 28024256 DOI: 10.1016/j.jmr.2016.12.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 12/08/2016] [Accepted: 12/09/2016] [Indexed: 06/06/2023]
Abstract
The applications of Magnetic Resonance micro-Imaging (MRμI) cover nowadays a wide range of fields. However few of them present quantitative measurements when the sample of interest changes over time or in case of a long acquisition time. In this domain, two challenges have to be overcome: the introduction of a phantom as a reference signal and the guarantee that this signal is stable over the experiment duration while some conditions such as temperature and/or the moisture are varied. The aim of the present study was to implement a dedicated experimental set-up to generate a virtual phantom (ViP) signal in a vertical-bore 11.7 T NMR spectrometer, equipped with a micro-imaging probe. This study shows that the generation of a micro-imaging-dedicated ViP (μ-ViP) signal is of great benefit for on-line quality control of the spectrometer performance during acquisition in the case of real-time experiments. Thus, μViP represents a step towards improvement of the magnetic resonance signal quantification in small samples.
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Affiliation(s)
- C Rondeau-Mouro
- Irstea, UR OPAALE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France; Université Bretagne Loire, France.
| | - R Kovrlija
- Irstea, UR OPAALE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France; Université Bretagne Loire, France
| | - G Gambarota
- INSERM, UMR 1099, Rennes, France; LTSI, Université de Rennes 1, 35000 Rennes, France
| | - H Saint-Jalmes
- INSERM, UMR 1099, Rennes, France; LTSI, Université de Rennes 1, 35000 Rennes, France; CRLCC, Centre Eugène Marquis, Rennes, France
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Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams. Meat Sci 2016; 122:109-118. [PMID: 27513945 DOI: 10.1016/j.meatsci.2016.08.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 07/13/2016] [Accepted: 08/01/2016] [Indexed: 11/24/2022]
Abstract
Quantitative magnetization transfer magnetic resonance imaging (qMT-MRI) was employed to characterize dry-cured ham tissues differing in anatomical positions and processing protocols. Experimentally obtained MR images of dry-cured ham sections were analyzed by the well-established binary-spin-bath (BSB) model. The model enabled an efficient discrimination between a free-water proton pool and a restricted-macromolecular proton pool. Significant differences in restricted pool sizes were found among different ham sections. Values of the restricted pool size obtained by the model were in a good agreement with chemically determined protein content. The study confirmed the feasibility of the applied qMT-MRI as a nondestructive tool for characterization of dry-cured ham tissues.
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Affiliation(s)
- Franci Bajd
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | | | - Jernej Vidmar
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Institute of Physiology, Medical Faculty, University of Ljubljana, Zaloška 4, Ljubljana 1000, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia.
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21
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1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9118-y] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. Meat Sci 2015; 100:217-21. [DOI: 10.1016/j.meatsci.2014.10.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 10/06/2014] [Accepted: 10/07/2014] [Indexed: 11/22/2022]
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23
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Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Towards models for the prediction of beef meat quality during cooking. Meat Sci 2014; 97:323-31. [DOI: 10.1016/j.meatsci.2013.07.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/19/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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24
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Hughes JM, Oiseth SK, Purslow PP, Warner RD. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 2014; 98:520-32. [PMID: 25034451 DOI: 10.1016/j.meatsci.2014.05.022] [Citation(s) in RCA: 360] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2014] [Revised: 05/25/2014] [Accepted: 05/29/2014] [Indexed: 12/17/2022]
Abstract
The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which influence these quality traits, the end-results of their influence is often through key changes to the structure of muscle proteins and their spatial arrangement. Water acts as a plasticiser of muscle proteins and water is lost from the myofibrillar lattice structure as a result of protein denaturation and consequent reductions in the muscle fibre volume with increasing cooking temperature. Changes in the myofilament lattice arrangement also impact the light scattering properties and the perceived paleness of the meat. Causes of variation in the quality traits of raw meat do not generally correspond to variations in cooked meat and the differences observed between the raw muscle and cooked or further processed meat are discussed. The review will also identify the gaps in our knowledge and where further investigation would beneficial.
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Affiliation(s)
- J M Hughes
- CSIRO Animal Food And Health Sciences, 39 Kessels Rd, Coopers Plains, Qld 4108, Australia
| | - S K Oiseth
- CSIRO Animal Food and Health Sciences, 671 Sneydes Rd Werribee, Vic 3030, Australia
| | - P P Purslow
- Departamento de Technologia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional Del Centro de La Província de Buenos Aires, Tandil, B7000 Bs. As., Argentina
| | - R D Warner
- Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic 3010, Australia.
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25
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Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1321-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Sci 2013; 95:940-57. [DOI: 10.1016/j.meatsci.2013.03.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Revised: 03/25/2013] [Accepted: 03/25/2013] [Indexed: 11/18/2022]
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27
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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28
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Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat. Meat Sci 2013; 95:336-44. [PMID: 23747627 DOI: 10.1016/j.meatsci.2013.04.061] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2012] [Revised: 04/23/2013] [Accepted: 04/26/2013] [Indexed: 11/21/2022]
Abstract
A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat. This model was combined with a first-order kinetic models to predict cooking losses. Identification of the parameters of the kinetic models and first validations were performed in a water bath. Afterwards, the performance of the combined model was determined in a fan-assisted oven under different air/steam conditions. Accurate knowledge of the heat transfer coefficient values and consideration of the retraction of the meat pieces are needed for the prediction of meat temperature. This is important since the temperature at the center of the product is often used to determine the cooking time. The combined model was also able to predict cooking losses from meat pieces of different sizes and subjected to different air/steam conditions. It was found that under the studied conditions, most of the water loss comes from the juice expelled by protein denaturation and contraction and not from evaporation.
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29
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Manzocco L, Anese M, Marzona S, Innocente N, Lagazio C, Nicoli MC. Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging. Food Chem 2013; 141:2246-52. [PMID: 23870954 DOI: 10.1016/j.foodchem.2013.04.068] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 03/18/2013] [Accepted: 04/21/2013] [Indexed: 11/16/2022]
Abstract
S. Daniele hams were collected at different stages during dry-curing and submitted to magnetic resonance imaging (MRI) according to the acquisition Spin-Echo sequences T1 and T2. The intensity of the MR signals in the images of the Semimembranosus, Semitendinosus, Rectus femoris and Biceps femoris muscles of the hams was computed and expressed in grey levels. Muscles were also submitted to traditional analyses, including aw, soluble solids, sodium chloride, total and water soluble nitrogen. T1 and T2 MR signals well described the evolution of the phenomena occurring in the different muscles during dry-curing. MR signal acquired in T2 mode well correlated with traditional indicators in Semitendinosus, Rectus femoris and Biceps femoris muscles. Predictive models estimating the value of aw, moisture, salt content and proteolysis extent on the basis of the MR signal intensity were proposed.
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Affiliation(s)
- Lara Manzocco
- Dipartimento di Scienze degli AlimentiUniversity of UdineVia Sondrio 2/A33100 UdineItaly
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30
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Pérez-Juan M, Kondjoyan A, Picouet P, Realini CE. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows. Meat Sci 2012; 92:107-14. [DOI: 10.1016/j.meatsci.2012.04.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2011] [Revised: 04/03/2012] [Accepted: 04/15/2012] [Indexed: 11/16/2022]
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31
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Bouhrara M, Clerjon S, Damez JL, Kondjoyan A, Bonny JM. In situ imaging highlights local structural changes during heating: the case of meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4678-4687. [PMID: 22462532 DOI: 10.1021/jf2046569] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Understanding and monitoring deformation and water content changes in meat during cooking is of prime importance. We show the possibilities offered by nuclear magnetic resonance imaging (MRI) for the in situ dynamic measurement of deformation fields and water content mapping during beef heating from 20 to 75 °C. MRIs were acquired during heating, and image registration was used to calculate the deformation field. The temperature distribution in the sample was simulated numerically to link structural modifications and water transfer to temperature values. During heating, proton density decreases because of a magnetic susceptibility drop with temperature and water expulsion due to muscle contraction. A positive relationship was found between local cumulative deformation and water content. This new approach makes it possible to identify the deformation field and water transfer simultaneously and to trace thermal history to build heuristic models linking these parameters.
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Affiliation(s)
- Mustapha Bouhrara
- INRA, UR370 Qualité des Produits Animaux F-63122 Saint-Genès-Champanelle, France
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32
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Bouhrara M, Lehallier B, Clerjon S, Damez JL, Bonny JM. Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration. Magn Reson Imaging 2012; 30:422-30. [DOI: 10.1016/j.mri.2011.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 09/23/2011] [Accepted: 10/06/2011] [Indexed: 12/31/2022]
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