Title of article
X-ray phase-contrast tomography of porcine fat and rind
Author/Authors
Jensen، نويسنده , , Torben H. and Bِttiger، نويسنده , , Arvid and Bech، نويسنده , , Martin and Zanette، نويسنده , , Irene and Weitkamp، نويسنده , , Timm and Rutishauser، نويسنده , , Simon and David، نويسنده , , Christian and Reznikova، نويسنده , , Elena and Mohr، نويسنده , , Jürgen and Christensen، نويسنده , , Lars Bager and Olsen، نويسنده , , Eli V. and Feidenhansʹl، نويسنده , , Robert and Pfeiffer، نويسنده , , Franz، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
5
From page
379
To page
383
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.
Keywords
pig , meat quality , X-ray grating interferometer , Synchrotron radiation , X-ray phase-contrast , fatty acids , Image analysis , X-ray computed tomography
Journal title
Meat Science
Serial Year
2011
Journal title
Meat Science
Record number
1490405
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