Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1229-1235

  Bouhrara, Mustapha ^a   Clerjon, Sylvie ^a   Damez, Jean Louis ^a   Chevarin, Cyril ^a   Portanguen, Stéphane ^a   Kondjoyan, Alain ^a   Bonny, Jean Marie ^a  

^a UR370 QuaPA   (France)

Author keywords

deformation; heating; meat; MRI; thermal simulation; water transfer

Indexed keywords

CONNECTIVE TISSUES; DYNAMIC IMAGING; DYNAMIC MRI; IN-SITU; LOCAL DEFORMATIONS; MRI; MRI SEQUENCES; MUSCLE FIBER; MUSCLE STRUCTURES; MYOFIBRILLAR; NEW APPROACHES; NON-LOCALIZED; NONDESTRUCTIVE TOOLS; NOVEL DEVICES; PHYSICAL CHANGES; STRUCTURAL MODIFICATIONS; TEMPERATURE VALUES; THERMAL HISTORY; THERMAL SIMULATION; THERMAL SIMULATIONS; WATER TRANSFER; WATER TRANSFERS;

COLLAGEN; DEFORMATION; HEATING; MEATS; MUSCLE; RESONANCE;

MAGNETIC RESONANCE IMAGING;

COLLAGEN; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; HEAT; MEAT; MUSCLE FIBRIL; NUCLEAR MAGNETIC RESONANCE IMAGING; PROTEIN DENATURATION;

ANIMALS; CATTLE; COLLAGEN; HOT TEMPERATURE; MAGNETIC RESONANCE IMAGING; MEAT; MYOFIBRILS; PROTEIN DENATURATION; WATER;

EID: 79951744691     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103384d     Document Type: Article

References (36)

1. Bircan, C.; Barringer, S. A. Determination of protein denaturation of muscle foods using the dielectric properties J. Food Sci. 2002, 67 (1) 202-205 (Pubitemid 34190803)
2. --gene Meat Sci. 2004, 66, 437-446 (Pubitemid 37326346)
3. Chambaz, A.; Scheeder, M. R. L.; Kreuzer, M.; Dufey, P.-A. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content Meat Sci. 2003, 63, 491-500
4. Biesalski, H. K. Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Sci. 2005, 70, 509-524
5. Tornberg, E. Effects of heat on meat proteins - Implications on structure and quality of meat products Meat Sci. 2005, 70, 493-508
6. Combes, S.; Lepetit, J.; Darche, B.; Lebas, F. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat Meat Sci. 2004, 66, 91-96
7. Christensen, M.; Purslow, P. P.; Larsen, L. M. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue Meat Sci. 2000, 55, 301-307
8. Bouton, P. E.; Harris, P. V. Changes in the Tenderness of Meat Cooked at 50-65-Degrees-C J. Food Sci. 1981, 46 (2) 475-478
9. Damez, J. L.; Clerjon, S. Meat quality assessment using biophysical methods related to meat structure Meat Sci. 2008, 80, 132-149
10. Martens, H.; Stabursvik, E.; Martens, M. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins J. Texture Stud. 1982, 13, 291-309
11. Micklander, E.; Peshlov, B.; Purslow, P. P.; Engelsen, S. B. NMR-cooking: monitoring the changes in meat during cooking by low-field H-1-NMR Trends Food Sci. Technol. 2002, 13, 341-346 (Pubitemid 36035678)
12. Stabursvik, E.; Martens, H. Thermal-Denaturation of Proteins in Post-Rigor Muscle-Tissue As Studied by Differential Scanning Calorimetry J. Sci. Food Agric. 1980, 31, 1034-1042
13. Wright, D. J.; Leach, I. B.; Wilding, P. Differential Scanning Calorimetric Studies of Muscle and Its Constituent Proteins J. Sci. Food Agric. 1977, 28, 557-564
14. Bertram, H. C.; Whittaker, A. K.; Andersen, H. J.; Karlsson, A. H. Visualization of drip channels in meat using NMR microimaging Meat Sci. 2004, 68, 667-670 (Pubitemid 39066105)
15. Bertram, H. C.; Karlsson, A. H.; Rasmussen, M.; Pedersen, O. D.; Donstrup, S.; Andersen, H. J. Origin of multiexponential T-2 relaxation in muscle myowater J. Agric. Food Chem. 2001, 49, 3092-3100 (Pubitemid 32826115)
16. Bertram, H. C.; Purslow, P. P.; Andersen, H. J. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study J. Agric. Food Chem. 2002, 50, 824-829 (Pubitemid 34163629)
17. Renou, J. P.; Foucat, L.; Bonny, J. M. Magnetic resonance imaging studies of water interactions in meat Food Chem. 2003, 82, 35-39 (Pubitemid 36542836)
18. Shaarani, S. M.; Nott, K. P.; Hall, L. D. Combination of NMR and MRI quantitation of structure and structure changes for convection cooking of fresh chicken meat Meat Sci. 2006, 72, 398-403 (Pubitemid 41773959)
19. Wahlby, U.; Skjoldebrand, C. NIR-measurements of moisture changes in foods J. Food Eng. 2001, 47, 303-312 (Pubitemid 32029196)
20. Van der Sman, R. G. M. Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory Meat Sci. 2007, 76, 730-738
21. Churchill, S. W.; Bernstein, M. Correlating Equation for Forced-Convection from Gases and Liquids to A Circular-Cylinder in Cross-Flow J. Heat Transfer 1977, 99 (2) 300-306
22. Rahman, S. Food properties handbook; CRC Press: Boca Raton, FL, 1995; Chapter 5, pp 301 - 302.
23. Mohsenin, N. N. Thermal properties of foods and agricultural materials; Gordon and Breach: New York, 1980; Chapter 3.
24. Tsai, S. J.; Unklesbay, N.; Unklesbay, K.; Clarke, A. Thermal properties of restructured beef products at different isothermal temperatures J. Food Sci. 1998, 63, 481-484 (Pubitemid 28310071)
25. Baghe-Khandan, M. S.; Okos, M. R. Effect of cooking on the thermal conductivity of whole and ground lean beef J. Food Sci. 1981, 46, 1302-1305
26. Bonny, J. M.; Laurent, W.; Labas, R.; Taylor, R.; Berge, P.; Renou, J. P. Magnetic resonance imaging of connective tissue: a non-destructive method for characterising muscle structure J. Sci. Food Agric. 2001, 81, 337-341 (Pubitemid 32109025)
27. Rakesh, V.; Seo, Y.; Datta, A. K.; McCarthy, K. L.; McCarthy, M. J. Heat transfer during microwave combination heating: computational modeling and MRI experiments AIChE 2010, 56, 2468-2478
28. Farrar, T. C.; Jablonsky, M. J. NMR Relaxation Study of Na2Pfo3 in Solution-Chemical-Shift Anisotropies, Bond Distances, J-Coupling Constants, and Correlation Times J. Phys. Chem. 1991, 95, 9159-9166
29. Hindman, J. C. Proton Resonance Shift of Water in the Gas and Liquid States J. Chem. Phys. 1966, 44, 4582-4592
30. Hoult, D. I.; Lauterbur, P. C. The Sensitivity of the Zeugmatographic Experiment Involving Human Samples J. Magn. Reson. 1979, 34, 425-433
31. Darrasse, L.; Ginefri, J. C. Perspectives with cryogenic RF probes in biomedical MRI Biochimie 2003, 85, 915-937 (Pubitemid 37498174)
32. Bendall, J. R.; Restall, D. J. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures Meat Sci. 1983, 8, 93-117
33. Lepetit, J. Collagen contribution to meat toughness: Theoretical aspects Meat Sci. 2008, 80, 960-967
34. Palka, K.; Daun, H. Changes in texture, cooking losses, and myofibrillar structure of bovine M-semitendinosus during heating Meat Sci. 1999, 51, 237-243 (Pubitemid 129556932)
35. Davey, C. L.; Gilbert, K. V. Temperature-dependent cooking toughness in beef J. Sci. Food Agric. 1974, 25, 931-938
36. Bonny, J. M.; Renou, J. P. Water diffusion features as indicators of muscle structure ex vivo Magn. Reson. Imaging 2002, 20, 395-400