期刊
MEAT SCIENCE
卷 88, 期 3, 页码 379-383出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.01.013
关键词
X-ray phase-contrast; X-ray computed tomography; Fatty acids; Image analysis; Pig; Meat quality; Synchrotron radiation; X-ray grating interferometer
资金
- DFG Cluster of Excellence Munich-Centre for Advanced Photonics
- European Research Council [240142]
- Danish Natural Science Research Council through DANSCATT
- European Synchrotron Radiation Facility [MI-1001]
- European Research Council (ERC) [240142] Funding Source: European Research Council (ERC)
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. (c) 2011 Elsevier Ltd. All rights reserved.
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