Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat

R. Miklos, M. S. Nielsen, Hildur Einarsdottir, R. Lametsch

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Abstract

X-ray computed tomography is increasingly used in the studies of food structure. This paper describes the perspectives of use of phase contrast computed tomography in studies of heat induced structural changes in meat.
From the data it was possible to obtain reconstructed images of the sample structure for visualization and qualitative studies of the sample structure. Further data segmentation allowed structural changes to be quantified.
Original languageEnglish
Title of host publicationProceedings of the 59th International Congress of Meat Science and Technology (ICoMST 2013)
Number of pages4
Publication date2013
Publication statusPublished - 2013
Event59th International Congress of Meat Science and Technology - Izmir, Turkey
Duration: 18 Aug 201323 Aug 2013
Conference number: 59

Conference

Conference59th International Congress of Meat Science and Technology
Number59
CountryTurkey
CityIzmir
Period18/08/201323/08/2013

Keywords

  • Connective tissue
  • Myofibrils
  • Cooking
  • Quantitative analysis

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