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Foods 2013, 2(3), 393-400; doi:10.3390/foods2030393
Brief Report

Magnetic Resonance Imaging: A Tool for Pork Pie Development

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Received: 21 June 2013 / Revised: 15 August 2013 / Accepted: 20 August 2013 / Published: 28 August 2013
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Abstract: The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment.
Keywords: magnetic resonance imaging; MRI; pork pie; diffusion; jelly magnetic resonance imaging; MRI; pork pie; diffusion; jelly
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Gaunt, A.P.; Morris, R.H.; Newton, M.I. Magnetic Resonance Imaging: A Tool for Pork Pie Development. Foods 2013, 2, 393-400.

AMA Style

Gaunt AP, Morris RH, Newton MI. Magnetic Resonance Imaging: A Tool for Pork Pie Development. Foods. 2013; 2(3):393-400.

Chicago/Turabian Style

Gaunt, Adam P.; Morris, Robert H.; Newton, Michael I. 2013. "Magnetic Resonance Imaging: A Tool for Pork Pie Development." Foods 2, no. 3: 393-400.

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