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Authentication of Food by Magnetic Resonance Imaging - AN0628
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Description
Magnetic Resonance Imaging methods will be developed to
demonstrate feasibility in two areas of food authenticity:
(a) Detection of added water in cured meat;
(b) Comparision between freah and frozen/thawed produce. |
Objective
A feasibility study aimed at validating MRI techniques to
determine non-invasively quantitative measures of added
water in cured meat and also to differentiate fresh meat as
compared to frozen/thawed meat. |
Time-Scale and Cost
From:
1994
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To:
1994
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Cost: £71,542 |
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Contractor / Funded Organisations
University - Birmingham |
Keywords
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