Magnetic Resonance Imaging (MRI) in Meat Science

Dear Colleagues,

Magnetic resonance imaging (MRI) is a technology for the visualization of the spatial distribution of the spins of magnetic nuclei as images. While any magnetic nuclei can be used for MRI, signals from water protons are commonly used because of the abundance of water in biological systems, MRI being capable of distinguishing water molecules under different conditions, for example, those in muscle and adipose tissues, enabling various MRI applications in food science. Signals from other magnetic nuclei (²³Na or ¹³C) can also be used for MRI to assess features of food samples.

There has been a number of publications using a related technology, nuclear magnetic resonance (NMR) spectroscopy, but the use of MRI in meat science is still limited. In this Special Issue of Foods, we encourage the submission of meat science papers using MRI, inviting both original research and review papers with meat (any animal) being the research target, and welcoming MRI studies concerning muscle tissues, although articles regarding NMR spectroscopy do not meet the scope. This Special Issue will update our current knowledge on MRI in meat science and enhance the use of this non-invasive technology.

Dr. Gen Kaneko
Guest Editor

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• beef
• chicken
• fish
• magnetic resonance imaging
• meat
• MRI
• pork