Meat Sci. 2015 Feb;100:217-21. doi: 10.1016/j.meatsci.2014.10.009.
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.
本研究旨在评估使用 X 射线相衬层析成像结合 3D 图像分割来研究肉在受热时的结构变化。测量是在瑞士同步辐射光源上利用光栅干涉装置完成的。这种无损检测方法允许在烹饪前后对同一样品进行测量。热变性导致肌肉纤维体积减少 36%，而结缔组织的溶解使体积从 8.4%增加到 24.9%。通过定量分析，烹饪损失可分为水相和凝胶相，凝胶相是由渗出液中的肌浆蛋白形成的。研究结果表明，X 射线相衬层析成像在不进行样品预处理（如分离单个肌肉成分、校准或组织学）的情况下，以定性和定量的方式研究肉的结构和不同的肉成分（如水、脂肪、结缔组织和肌纤维）方面具有独特的可能性。
