Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2018.10.015
Abstract: Magnetic resonance imaging (MRI) was used to study the structural changes during dry-cured ham manufacturing. T1, T2 and apparent diffusion coefficient (ADC) were determined. Dry cured hams were analysed at different steps of the manufacturing… read more here.
Keywords: cured ham; tool physicochemical; use mri; ham manufacturing ... See more keywords