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MRI-aided texture analyses of compressed meat products

机译：压缩肉制品的MRI辅助纹理分析

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Viscoelastic properties of food products can already be assessed by conventional (non-imaging) methods, such as compression-recovery creep (CRC), texture property analysis (TPA) and stress-relaxation (SR) methods. In the study, an alternative to these methods based on MRI of samples in a compression cell is proposed. Different commercial meat products were subjected to two different compression protocols. The first (protocol P1) was designed to mimic a CRC experiment and the second (protocol P2) was based on application of three different constant pressures (0,160, 400 kPa). The samples were imaged either by consecutive 1D MR intensity profiles (protocol P1) or by 3D T-2 mapping (protocol P2). Compression induced samples changes were characterized by creep compliance obtained from the 1D profiles, while the T-2 maps were analyzed by using first- and second-order statistical texture feature analyses. The approach enabled spatially-resolved assessment of viscoelastic properties and compression-induced structural changes of the examined samples. (C) 2017 Elsevier Ltd. All rights reserved.
机译：食品的粘弹性能已经可以通过常规（非成像）方法进行评估，例如压缩回复蠕变（CRC），质地特性分析（TPA）和应力松弛（SR）方法。在这项研究中，提出了一种基于压缩细胞中样品MRI的方法的替代方法。不同的商业肉类产品经过两种不同的压缩方案。第一个协议（协议P1）设计为模仿CRC实验，第二个协议（协议P2）基于施加三个不同的恒定压力（0,160，400 kPa）。通过连续的1D MR强度分布图（协议P1）或3D T-2映射（协议P2）对样品成像。压缩引起的样品变化以从1D剖面获得的蠕变顺应性为特征，而T-2图则通过使用一阶和二阶统计纹理特征分析进行分析。该方法可以对被测样品的粘弹性和压缩引起的结构变化进行空间分辨评估。 （C）2017 Elsevier Ltd.保留所有权利。

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