An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging

The objective of this study was to achieve an experimental protocol (EP) to determine quality characteristics of dry-cured loins non-destructively by using low-field (LF) Magnetic Resonance Imaging (MRI). The MRI procedure is composed of three main stages: MRI acquisition, MRI analysis (computer vision techniques) and data analysis (data mining methods). Two procedures have been implemented within a EP and validated with real samples from the meat industry (dry-cured loins, n = 100) by means of different quality measures. The validation results may indicate the use of both implemented procedures and the development of an EP to determine quality characteristics of loins by LF MRI-computer vision-data mining in a non-destructive way, with high accuracy and reducing the dispersion of the values. This brings the possibility of implementing this methodology in meat processing plants.

Automated summary

The study aimed to determine quality characteristics of dry-cured loins non-destructively using LF MRI, computer vision, and data mining techniques. The implementation and validation of two procedures suggest the possibility of applying this methodology in meat processing plants. The EP shows promise for accurately determining quality characteristics and reducing value dispersion.