X-ray phase-contrast tomography of porcine fat and rind

Torben Haugaard Jensen; Martin Bech; Robert Krarup Feidenhans'l; A. Boettiger...[et al.]; Lars Bager Christensen

doi:10.1016/j.meatsci.2011.01.013

X-ray phase-contrast tomography of porcine fat and rind

Torben Haugaard Jensen, Martin Bech, Robert Krarup Feidenhans'l, A. Boettiger...[et al.], Lars Bager Christensen

Condensed Matter Physics

23 Citations (Scopus)

Abstract

X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional contrast obtained may be used for quality testing, to investigate variations in fatty acid composition of the fat-fraction, and density variations in the meat-fraction. The possibility of integrating the method into an abattoir environment is discussed.

Original language	English
Journal	Meat Science
Volume	88
Issue number	3
Pages (from-to)	379-383
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.01.013
Publication status	Published - Jul 2011

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10.1016/j.meatsci.2011.01.013

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abstract = "X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional contrast obtained may be used for quality testing, to investigate variations in fatty acid composition of the fat-fraction, and density variations in the meat-fraction. The possibility of integrating the method into an abattoir environment is discussed.",

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AU - Jensen, Torben Haugaard

AU - Bech, Martin

AU - Feidenhans'l, Robert Krarup

AU - Boettiger...[et al.], A.

AU - Christensen, Lars Bager

PY - 2011/7

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N2 - X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional contrast obtained may be used for quality testing, to investigate variations in fatty acid composition of the fat-fraction, and density variations in the meat-fraction. The possibility of integrating the method into an abattoir environment is discussed.

AB - X-ray computed tomography (CT) has recently received increased attention in the food science community. The aim of this paper is to demonstrate how grating based phase-contrast CT can provide contrast superior to standard absorption based CT. The method of phase-contrast CT is applied to two samples of porcine subcutaneous fat and rind. The additional contrast obtained may be used for quality testing, to investigate variations in fatty acid composition of the fat-fraction, and density variations in the meat-fraction. The possibility of integrating the method into an abattoir environment is discussed.

U2 - 10.1016/j.meatsci.2011.01.013

DO - 10.1016/j.meatsci.2011.01.013

M3 - Journal article

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VL - 88

SP - 379

EP - 383

JO - Meat Science

JF - Meat Science

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ER -

X-ray phase-contrast tomography of porcine fat and rind

Abstract

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