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Resonances to 'taste' loins and hams without opening them

Researchers 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 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 hams and loins without the need to destroy them.

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