Protocols were developed to apply Magnetic Resonance Imaging to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of 1H relaxation times T1 and T2 in representative ham muscle tissues, due to dehydration and salt uptake. MRI maps of the same ham sections were acquired, allowing T1 and T2 average values to be computed in selected Regions of Interest (ROI) inside muscle Semimembranosus, Semitendinosus and Biceps femoris.
P. Fantazzini, M. Gombia, P. Schembri, N. Simoncini, R. Virgili (2009). Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing. MEAT SCIENCE, 82, 219-227 [10.1016/j.meatsci.2009.01.014].
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
FANTAZZINI, PAOLA;GOMBIA, MIRKO;
2009
Abstract
Protocols were developed to apply Magnetic Resonance Imaging to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of 1H relaxation times T1 and T2 in representative ham muscle tissues, due to dehydration and salt uptake. MRI maps of the same ham sections were acquired, allowing T1 and T2 average values to be computed in selected Regions of Interest (ROI) inside muscle Semimembranosus, Semitendinosus and Biceps femoris.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
