Neutron Imaging of Meat during Cooking

Abstract : 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.
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Article dans une revue
Food Biophysics, Springer Verlag (Germany), 2016, 11 (3), pp.207 - 212. 〈10.1007/s11483-016-9431-x〉
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01495127
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 24 mars 2017 - 15:31:42
Dernière modification le : vendredi 8 juin 2018 - 14:50:25

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Simone Scussat, Frédéric Ott, Arnaud Hélary, Sylvain Desert, Philippe Cayot, et al.. Neutron Imaging of Meat during Cooking. Food Biophysics, Springer Verlag (Germany), 2016, 11 (3), pp.207 - 212. 〈10.1007/s11483-016-9431-x〉. 〈hal-01495127〉

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