Use of magnetic resonance imaging to study the binding of manganese ions in brine‐cured pork

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Abstract
Summary: Saturation recovery Magnetic Resonance Imaging (MRI) has been used to study the dependence of the water proton NMR longitudinal relaxation rate (T1−1) on Mn2+ concentration in pork which had been cured with 53, 102, and 193 mg g−1 NaCl solutions. Those data are discussed in the context of meat swelling, determined independently by gravimetric water uptake. The utility of manganese ions as a paramagnetic tracer to probe the ability of brined pork to bind Mn2+ ions was further demonstrated in a two‐dimensional inter‐diffusion experiment which visualized perfusion of a given manganese ion concentration through a cylindrical sample of 102 mg g−1 NaCl cured pork.