Applications of NMR Imaging in Meat Science

Study Product Range of fat content (%) Pulse sequence N Correlation coefficient 

Beside fat, the content and distribution of connective tissue in the meat is also considered to be of importance as these contribute to meat toughness. Based on differences in magnetic susceptibility compared with the surrounding muscle tissue, Bonny et al 23 succeeded in visualizing the distribution of connective tissue in beef muscles. Clear differences in the organisation of connective tissue were demonstrated between two different muscle types. 

In conclusion, the studies reporting NMR imaging for determining factors such as composition and size demonstrate the feasibility for using NMR imaging to determine these parameters. However, all studies are of preliminary character, and further studies and development of less expensive NMR 

In conclusion, the studies reported at present show that NMR imaging is a promising technique for obtaining further insight into the curing process in a non-invasive way, which is an area where the knowledge is scarce. 

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