Salt Diffusion and Distribution in Meat Studied by²³Na Nuclear Magnetic Resonance Imaging and Relaxometry

Abstract

This study introduces the use of combined 23Na magnetic resonance imaging (MRI) and 23Na NMR relaxometry for the study of meat curing. The diffusion of sodium ions into the meat was measured using 23Na MRI on a 1 kg meat sample brined in 10% w/w NaCl for 3-100 h. Calculations revealed a diffusion coefficient of 1 x 10(-5) cm2/s after 3 h of curing and subsequently decreasing to 8 x 10(-6) cm2/s at longer curing times, suggesting that changes occur in the microscopic structure of the meat during curing. The microscopic mobility and distribution of sodium was measured using 23Na relaxometry. Two sodium populations were observed, and with increasing length of curing time the relaxation times of these changed, reflecting a salt-induced swelling and increase in myofibrillar pore sizes. Accordingly, the present study demonstrated that pore size and thereby salt-induced swelling in meat can be assessed using 23Na relaxometry.

Noninvasive 1H and 23Na nuclear magnetic resonance imaging of ancient Egyptian human mummified tissue

“…This must be a result of the mummification process by natron, especially, since in a selected historic reference bone, which was never exposed to any ancient attempt of artificial mummification, no sodium signal could be detected by NMR at all. Externally applied sodium can penetrate into tissue as shown before in the curing time-dependent distribution of 23 Na in cured meat [24,25] or by the ex vivo distribution of brine in animal muscle [26]. The ubiquitous content of sodium found in this study within the bone of the mummified digit most likely represents such a postmortem incorporation of 23 Na-based natron rather than its in vivo distribution only.…”

“…The aim of the study hereby was to show, for the very first time, the feasibility of NMR for noninvasive spatial imaging of 1 H and 23 23 Na-NMR imaging investigate their compatibility for clinical use, especially in diagnosing brain tumors [22] and cartilaginous tissues [23]. Besides tissue differentiation in vivo, the curing time-dependent distribution of 23 Na in meat [24,25] and the ex vivo distribution of brine in animal muscle [26] have been shown by 23 Na-NMR.…”

EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALIS L.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETS

“…The brining process changes the chemical structures of food (Bertram et al. 2005), and therefore may influence quality during shelf life.…”

Dual mode diffusion and sorption of sodium chloride in pork meats under cooking conditions

“…Recently, 23 Na NMR relaxation and imaging (MRI) were reported (Bertram, Holdsworth, Whittaker, & Andersen, 2005). They reported two populations of T 2 at around 10 and 35 ms.…”