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In the present research, the X-ray microtomography (μCT) technique was used to quantify intramuscular fat content and to study fat distribution in different breeds and commercial meat joints.Two different breeds, Podolian vs. Charolaise, chosen to exhibit variability in terms of visible structure of fat, were used. High Pearson correlation coefficients (r=0.92–0.99, P<0.001) were found between...
In this work, the X-ray microtomography (μCT) technique was used for the analysis of fat microstructure in five different types of Italian salami. Five different types of Italian salami, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment: Milano, Ungherese, Modena, Norcinetto and Napoli. Appropriate quantitative three-dimensional parameters describing...
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