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Organisation spatiale du tissu conjonctif intramusculaire: Relation avec la texture de la viande bovine

Abstract : In this study, the perimysium was analysed by two modalities of imagery (histology and magnetic resonance imaging (MRI). Histology revealed primary fascicles, whereas MRI visualised larger fascicles. For both, a thresholding method was set up and validated using probabilistic reference maps, resulting from the manual segmentation by a panel of experts. The perimysium network was characterised with morpho-anatomical and granulometry variables. They were then related to mechanical measurements and sensory tenderness. Macroscopical structures, visualised by MRI, play a major role in determining the toughness of cooked beef. These results open further prospects for the development of on-line imagery methods adapted for prediction ans monotoring of beef tenderness.
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Laurence Maunier-Sifre. Organisation spatiale du tissu conjonctif intramusculaire: Relation avec la texture de la viande bovine. Alimentation et Nutrition. Université Blaise Pascal - Clermont-Ferrand II; Université d'Auvergne - Clermont-Ferrand I, 2005. Français. ⟨NNT : 2005CLF21579⟩. ⟨tel-00668883⟩

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