Academic Journal
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
| العنوان: | Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing |
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| المؤلفون: | FANTAZZINI, PAOLA, GOMBIA, MIRKO, P. Schembri, N. Simoncini, R. Virgili |
| المساهمون: | P. Fantazzini, M. Gombia, P. Schembri, N. Simoncini, R. Virgili |
| سنة النشر: | 2009 |
| المجموعة: | IRIS Università degli Studi di Bologna (CRIS - Current Research Information System) |
| مصطلحات موضوعية: | MRI, RELAXATION TIME MAPS, PARMA HAM |
| الوصف: | Protocols were developed to apply Magnetic Resonance Imaging to the dry-curing of Italian Parma ham. NMR relaxation analyses were performed on dry-cured hams at different processing stages to evaluate the ranges of variation of 1H relaxation times T1 and T2 in representative ham muscle tissues, due to dehydration and salt uptake. MRI maps of the same ham sections were acquired, allowing T1 and T2 average values to be computed in selected Regions of Interest (ROI) inside muscle Semimembranosus, Semitendinosus and Biceps femoris. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | STAMPA |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/wos/WOS:000265398700012; volume:82; firstpage:219; lastpage:227; numberofpages:9; journal:MEAT SCIENCE; http://hdl.handle.net/11585/81113; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-62349123480 |
| DOI: | 10.1016/j.meatsci.2009.01.014 |
| الاتاحة: | http://hdl.handle.net/11585/81113 https://doi.org/10.1016/j.meatsci.2009.01.014 |
| رقم الانضمام: | edsbas.BC28E68E |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.meatsci.2009.01.014 |
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