X-ray phase-contrast tomography of porcine fat and rind.
Meat Sci
; 88(3): 379-83, 2011 Jul.
Article
em En
| MEDLINE
| ID: mdl-21334142
ABSTRACT
X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional contrast obtained may be used for quality testing, to investigate variations in fatty acid composition of the fat-fraction, and density variations in the meat-fraction. The possibility of integrating the method into an abattoir environment is discussed.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Pele
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Tomografia Computadorizada por Raios X
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Gordura Subcutânea Abdominal
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Tecnologia de Alimentos
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Carne
Idioma:
En
Ano de publicação:
2011
Tipo de documento:
Article