In-situ magnetic resonance imaging highlights local bovine meat structural changes during heating
2012
Bouhrara, Mustapha | Clerjon, Sylvie | Damez, Jean-Louis | Bonny, Jean-Marie
Understanding and monitoring deformation and water content changes in meat during cooking is of prime importance for product quality. We show here some possibilities offered by Nuclear Magnetic Resonance Imaging (MRI) for in situ dynamic measurement of deformation fields and water content mapping during beef heating from 20 to 75 °C. MR Images were acquired during heating and images registration was used to calculate the deformation field. The temperature distribution in the sample was simulated numerically to link structural modifications and water transfer with temperature timecourses. During heating, proton density decreases because of magnetic susceptibility drop with temperature rise and water expulsion due to muscle contraction. A positive relation was also found between local cumulative deformation and water content. This new approach makes it possible to map the deformation fields and water content dynamically and simultaneously, and trace thermal history to build heuristic models linking these parameters.
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