Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin

Journal of the Science of Food and Agriculture

Volumn 83, Issue 4, 2003, Pages 268-274

  Antequera, Teresa ^a   Muriel, Elena ^a   Rodríguez, Pablo G ^a   Cernadas, Eva ^b   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Iberian pig; Loin; Magnetic resonance imaging; Marbling; Sensory; Texture image analysis

Indexed keywords

FAT; IMAGING METHOD; METHODOLOGY; PIG;

SUS SCROFA;

EID: 0037372058     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1306     Document Type: Article

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