Neutron Imaging of Meat during Cooking - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Biophysics Année : 2016

Neutron Imaging of Meat during Cooking

(1) , (2) , (2) , (2) , (1) , (2, 1)


Neutron imaging was used to follow the impact of cooking on beef meat. During online cooking, the cartography realised on image collected shows neutron attenuation per zone. Some data points were taken on the edge to highlight higher attenuation variations because of "microscopic" shrinkage of the meat at 70 degrees C. Some others points were taken in the centre of the sample, which first showed smaller decreases at 75 degrees C and then an increase around 80 degrees C. These smaller attenuation variations are possibly linked to denaturation of connective tissue which in turn influenced meat microstructure allowing the release of entrapped water and increase the thickness of the sample.
Fichier non déposé

Dates et versions

hal-01495127 , version 1 (24-03-2017)



Simone Scussat, Frédéric Ott, Arnaud Hélary, Sylvain Desert, Philippe Cayot, et al.. Neutron Imaging of Meat during Cooking. Food Biophysics, 2016, 11 (3), pp.207 - 212. ⟨10.1007/s11483-016-9431-x⟩. ⟨hal-01495127⟩
154 Consultations
0 Téléchargements



Gmail Facebook Twitter LinkedIn More