Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

Rikke Miklos, Mikkel Schou Nielsen, Hildur Einarsdottir, Robert Feidenhans'l, René Lametsch

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The objective of this study was to evaluate the use of X-ray phase-contrast tomography combined with 3D image segmentation to investigate the heat induced structural changes in meat. The measurements were performed at the Swiss synchrotron radiation light source using a grating interferometric setup. The non-destructive method allowed the same sample to be measured before and after cooking. Heat denaturation resulted in a 36% decrease in the volume of the muscle fibers, while solubilization of the connective tissues increased the volume from 8.4% to 24.9%. The cooking loss was quantified and separated into a water phase and a gel phase formed by the sarcoplasmic proteins in the exudate. The results show that X-ray phase contrast tomography offers unique possibilities in studies both the meat structure and the different meat component such as water, fat, connective tissue and myofibrils in a qualitative and quantitative manner without prior sample preparation as isolation of single muscle components, calibration or histology.
Original languageEnglish
JournalMeat Science
Volume100
Pages (from-to)217-221
ISSN0309-1740
DOIs
Publication statusPublished - 2014

Keywords

  • X-ray tomography
  • Cooking
  • Quantitative analysis
  • Microstructure
  • Imaging

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