UR370 Qualité des Produits Animaux, INRA, F-63122 Saint-Genès-Champanelle, France.
J Agric Food Chem. 2011 Feb 23;59(4):1229-35. doi: 10.1021/jf103384d. Epub 2011 Jan 25.
Understanding and controlling structural and physical changes in meat during cooking is of prime importance. Nuclear magnetic resonance imaging (MRI) is a noninvasive, nondestructive tool that can be used to characterize certain properties and structures both locally and dynamically. Here we show the possibilities offered by MRI for the in situ dynamic imaging of the connective network during the cooking of meat to monitor deformations between 20 and 75 °C. A novel device was used to heat the sample in an MR imager. An MRI sequence was developed to contrast the connective tissue and the muscle fibers during heating. The temperature distribution in the sample was numerically simulated to link structural modifications and water transfer to temperature values. The contraction of myofibrillar and collagen networks was observed at 42 °C, and water began to migrate toward the interfascicular space at 40 °C. These observations are consistent with literature results obtained using destructive and/or nonlocalized methods. This new approach allows the simultaneous monitoring of local deformation and water transfer, changes in muscle structure and thermal history.
了解和控制烹饪过程中肉的结构和物理变化至关重要。磁共振成像（MRI）是一种非侵入性、非破坏性的工具，可用于局部和动态地描述某些特性和结构。在这里，我们展示了 MRI 在原位动态成像中的可能性，用于监测肉在 20 到 75°C 之间烹饪过程中的连接网络的变形。使用一种新的装置在磁共振成像仪中加热样品。开发了一种 MRI 序列来对比加热过程中结缔组织和肌肉纤维。通过数值模拟样品中的温度分布，将结构修饰和水分传递与温度值联系起来。在 42°C 时观察到肌原纤维和胶原网络的收缩，在 40°C 时水开始向束间空间迁移。这些观察结果与使用破坏性和/或非局部方法获得的文献结果一致。这种新方法允许同时监测局部变形和水分转移、肌肉结构和热历史的变化。
