X-ray computed tomography is increasingly used in the studies of food structure. This paper describes the perspectives of use of phase contrast computed tomography in studies of heat induced structural changes in meat. From the data it was possible to obtain reconstructed images of the sample structure for visualization and qualitative studies of the sample structure. Further data segmentation allowed structural changes to be quantified.
Proceedings of the 59th International Congress of Meat Science and Technology (icomst 2013): Icomst 2013, 2013