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Authentication of Food by Magnetic Resonance Imaging - AN0628

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.
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

To: 1994

Cost: £71,542
Contractor / Funded Organisations
University - Birmingham