Magnetic resonance imaging studies of water interactions in meat

The use of MRI shows spatial resolution of water content, and NMR parameters including relaxation times (T1 and T2), and diffusion coefficients (D) define the state of water interactions with other molecules. These parameters are potentially sensitive to local variations of water mobility and result from modification of water–macromolecule interactions and changes in tissue structure. MRI gives a unique opportunity to better-understand the dynamic phenomena that occur during processing and storage of food. By measuring apparent diffusion coefficient, both axially and radially in meat, it is possible to probe the influence of intracellular diffusional barriers or post-mortem structural changes. The effects of different freezing methods on trout muscle were investigated using MRI. The variations of the relaxation time, T2, and the radial diffusion coefficient, characterize the structural changes of tissue produced by the freezing process.