New method for determining internal temperature of cooking meat via NMR spectroscopy

Journal of Food Process Engineering

Volumn 22, Issue 4, 1999, Pages 319-330

  Walton, Jeffrey H ^a   McCarthy, Michael J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TEMPERATURE MEASUREMENT;

MEAT COOKING;

FOOD PROCESSING;

EID: 0033203861     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00488.x     Document Type: Article

References (8)

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3. 2SO solutions. Magn. Reson. Chem. 26, 523.
4. 1 weighted magnetic resonance imaging. J. Food Sci. 60, 780.
5. 1 weighted temperature. J. Food Sci. 62, 1011.
6. KERR, W.L., KAUTEN, R.J., OZILGEN, M., McCARTHY, M.J. and REID, D.S. 1996. NMR imaging, calorimetric, and mathematical modeling studies of food freezing. J. Food Process Engineering 19, 363.
7. KURODA, K., SUZUKI, Y., ISHIHARA, Y., OKAMOTO, K. and SUZUKI, Y. 1996. Temperature mapping using water proton chemical shift obtained with 3D-MRSI: feasibility in vivo. Mag. Reson. Med. 35, 20.
8. McCARTHY, M.J. 1994. Magnetic Resonance Imaging in Foods, pp. 1-44, Chapman & Hall, New York.