Tm. Guiheneuf et al., USE OF MAGNETIC-RESONANCE-IMAGING TO STUDY THE BINDING OF MANGANESE IONS IN BRINE-CURED PORK, International journal of food science & technology, 30(4), 1995, pp. 447-459
Saturation recovery Magnetic Resonance Imaging (MRI) has been used to
study the dependence of the water proton NMR longitudinal relaxation r
ate (T-1(-1)) on Mn2+ concentration in pork which had been cured with
53, 102 and 193 mg g(-1) NaCl solutions. Those data are discussed in t
he context of meat swelling, determined independently by gravimetric w
ater uptake. The utility of manganese ions as a paramagnetic tracer to
probe the ability of brined pork to bind Mn2+ ions was further demons
trated in a two-dimensional inter-diffusion experiment which visualize
d perfusion of a given manganese ion concentration through a cylindric
al sample of 102 mg g(-1) NaCl cured pork.