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  • Title: Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams.
    Author: Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I.
    Journal: Meat Sci; 2016 Dec; 122():109-118. PubMed ID: 27513945.
    Abstract:
    Quantitative magnetization transfer magnetic resonance imaging (qMT-MRI) was employed to characterize dry-cured ham tissues differing in anatomical positions and processing protocols. Experimentally obtained MR images of dry-cured ham sections were analyzed by the well-established binary-spin-bath (BSB) model. The model enabled an efficient discrimination between a free-water proton pool and a restricted-macromolecular proton pool. Significant differences in restricted pool sizes were found among different ham sections. Values of the restricted pool size obtained by the model were in a good agreement with chemically determined protein content. The study confirmed the feasibility of the applied qMT-MRI as a nondestructive tool for characterization of dry-cured ham tissues.
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