Application of Magnetic Resonance Imaging (MRI) to non-destructive morphological analysis of meat pieces. An approach to the selection of pork legs

In order to determine the potential application of magnetic resonance imaging (MRI) in the evaluation of the technological aptitude of fresh pork legs at industrial level, T-1, T-2, T-2* and proton density (PD) weighted magnetic resonance images were obtained. For this purpose, fresh white pork legs classified into four categories according to their fat content were analyzed. In each piece, the thickness of the subcutaneous fat (GS) over the rectus femoris (RF), vastus lateralis, biceps femoris and semitendinosus (ST) muscles at the level of the mid -femur length was determined using PD weighted axial images. In addition, the average value of GS thickness in selected areas (SL) between RF and ST muscles was estimated. A linear correlation (R-2 = 0.85; p < 0.05) was established between the average GS thickness in SL zones and the total fat content of the pork leg. MRI analysis of the interior of the pieces allowed the detection of internal defects such as hemorrhages and blood accumulations, joint and bone lesions, popliteal ganglion anomalies and muscle tears, which were subsequently contrasted by dissection of the pieces. Many of these lesions have an important repercussion on the appearance of defects in cured ham. It is concluded that MRI, as a non-destructive technique, is a suitable tool for detecting internal defects in whole pieces, as well as for estimating the total fat content of the ham.