MRI assessment of deformation and water loss during meat heating - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2009

MRI assessment of deformation and water loss during meat heating

Abstract

The understanding and control of structural and physical changes in meat during cooking is essential for both meat industries and consumers. Magnetic resonance imaging (MRI) offers a non-invasive method for the local and dynamic characterisation of certain properties and structures of a sample. The aim of this work was to demonstrate the feasibility of using MRI in situ during the cooking of meat, and in particular imaging of the connective tissue to monitor deformation in the range 20-75 °C. The associated moisture loss was also estimated. Simulations of the temperature time course during cooking were carried out to relate deformation to sample temperature. The results showed that shrinkage began at 42 °C and accelerated from 54 °C. Migration of water from inside the fibres towards the interfascicular space appeared from 40°C and increased from 52 °C. These findings are consistent with those obtained by other, destructive and (or) non-localised methods. They will be used to determine deformation fields.
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Dates and versions

hal-02752497 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02752497 , version 1
  • PRODINRA : 284769

Cite

Mustapha Bouhrara, Jean-Louis Damez, Sylvie Clerjon, Abdlatif Benmoussa, Stéphane S. Portanguen, et al.. MRI assessment of deformation and water loss during meat heating. 55. International Congress of Meat Science and Technology (ICoMST), Aug 2009, Copenhage, Denmark. Meat Science, 2009, 55èmes International Congress of Meat Science and Technology (ICoMST). ⟨hal-02752497⟩

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