Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

X-ray microcomputed tomography (μCT) was used for microstructure analysis on four different types of non-acid pork lean fermented sausages, three of them supplemented with 5% pork back fat, sunflower oil or diacylglycerols (DAGs). The data from the μCT analysis were related to instrumental texture (hardness). Although μCT analysis identified fat particles and air holes, the technique was not accurate enough to distinguish between pork lean and fat when these constituents were emulsified.

Fat microstructure of yogurt as assessed by x-ray microtomography.

In this work, the x-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in 7 types of yogurts. The dynamic mechanical properties of the yogurt samples also were studied using a controlled-strain rotational rheometer and correlated to the fat microstructure. Five types of commercially produced and 2 homemade yogurts, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment.

X-ray microtomography to study the microstructure of cream cheese-type products.

In this work, the imaging x-ray microtomography technique, new to the field of food science, was used for the analysis of fat microstructure and quantification of the fat present in cream cheese-type products. Five different types of commercially produced cheeses, chosen for their variability of texture, were used for this experiment: sample A, sample B, sample C, sample D, and sample E. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated (e.

Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography.

In the present research, the X-ray microtomography (muCT) technique was used to quantify intramuscular fat content and to study fat distribution in different breeds and commercial meat joints. Two different breeds, Podolian vs. Charolaise, chosen to exhibit variability in terms of visible structure of fat, were used.