Salt diffusion and distribution in meat studied by 23Na nuclear magnetic resonance imaging and relaxometry

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7814-7818

  Bertram, Hanne Christine ^a   Holdsworth, Samantha J ^b   Whittaker, Andrew K ^b   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Curing; MRI; Muscle; Salt distribution; Sodium; T2 relaxation

Indexed keywords

SODIUM; SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; DIFFUSION; FOOD PRESERVATION; MEAT; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

DIFFUSION; FOOD PRESERVATION; MAGNETIC RESONANCE IMAGING; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; SODIUM; SODIUM CHLORIDE;

EID: 27144538079     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051017+     Document Type: Article

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