X-ray phase-contrast tomography of porcine fat and rind

Meat Sci. 2011 Jul;88(3):379-83. doi: 10.1016/j.meatsci.2011.01.013. Epub 2011 Jan 28.

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adiposity
  • Algorithms
  • Animal Feed
  • Animals
  • Diet
  • Fatty Acids / analysis
  • Food Technology / methods*
  • Meat / analysis*
  • Quality Control
  • Skin / anatomy & histology*
  • Skin / chemistry
  • Skin / diagnostic imaging
  • Subcutaneous Fat, Abdominal / anatomy & histology*
  • Subcutaneous Fat, Abdominal / chemistry
  • Subcutaneous Fat, Abdominal / diagnostic imaging
  • Sus scrofa
  • Tomography, X-Ray Computed / instrumentation
  • Tomography, X-Ray Computed / methods*

Substances

  • Fatty Acids