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Resonances to 'taste' loins and hams without opening them

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Everett Enriquez
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Researchers from the University of Extremadura (Spain) have developed a methodology that allows us to know the properties of hams and whole loins using magnetic resonance imaging, the same non-invasive technique used in medicine.

The method has already been made available to the meat industry.

Magnetic resonance imaging (MRI) is commonly used in medicine to look at organs and structures inside the human body.

Now researchers from IProCar - the Meat and Meat Products Institute - of the University of Extremadura have applied this same technology, based on the non-invasive use of magnets and radio waves, for something very different: to know the characteristics of Iberian hams and loins without need to destroy them.

Once the images are taken, the scientists analyze them with computer vision algorithms and extract numerical values on which, in turn, they apply statistical methods.

In this way, the quality characteristics of meat products can be predicted.

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Everett Enriquez
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