Mapping of muscle deformation during heating: in situ dynamic MRI and nonlinear registration.

We present developments in dynamic magnetic resonance imaging that allow internal structural muscle markers to be followed during heating. This monitoring is based on quantitative characterization of the experimental conditions and their temperature time course. A nonlinear image registration technique was optimized and applied to consecutively acquired images to measure the deformation fields in the muscle. A model coupling local deformation and temperature was obtained, which for the first time takes into account the variations of deformation and temperature in the sample. This modeling opens the way to a better understanding of the mechanisms responsible for mass loss and degradation of the textural properties of muscle during heating.

[1]  Axel Haase,et al.  Visualization of myocardial microstructure using high‐resolution T  *2 imaging at high magnetic field , 2003, Magnetic resonance in medicine.

[2]  Kullervo Hynynen,et al.  MR temperature mapping of focused ultrasound surgery , 1994, Magnetic resonance in medicine.

[3]  J N Lee,et al.  Optimum acquisition times of two spin echoes for MR image synthesis , 1986, Magnetic resonance in medicine.

[4]  J. Hajnal,et al.  A Registration and Interpolation Procedure for Subvoxel Matching of Serially Acquired MR Images , 1995, Journal of computer assisted tomography.

[5]  Scott T. Grafton,et al.  Automated image registration: I. General methods and intrasubject, intramodality validation. , 1998, Journal of computer assisted tomography.

[6]  G. Glover,et al.  Encoding strategies for three‐direction phase‐contrast MR imaging of flow , 1991, Journal of magnetic resonance imaging : JMRI.

[7]  H. J. Andersen,et al.  Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene. , 2004, Meat science.

[8]  V L Morgan,et al.  Comparison of functional MRI image realignment tools using a computer‐generated phantom , 2001, Magnetic resonance in medicine.

[9]  J G Pipe,et al.  A progressive gradient moment nulling design technique , 1991, Magnetic resonance in medicine.

[10]  L. Axel,et al.  MR imaging of motion with spatial modulation of magnetization. , 1989, Radiology.

[11]  P. Wilding,et al.  Differential scanning calorimetric studies of muscle and its constituent proteins. , 1977, Journal of the science of food and agriculture.

[12]  J. Hindman,et al.  Proton Resonance Shift of Water in the Gas and Liquid States , 1966 .

[13]  Jean-Marie Bonny,et al.  Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating. , 2011, Journal of agricultural and food chemistry.

[14]  Arno Klein,et al.  Evaluation of 14 nonlinear deformation algorithms applied to human brain MRI registration , 2009, NeuroImage.

[15]  D Le Bihan,et al.  Temperature mapping with MR imaging of molecular diffusion: application to hyperthermia. , 1989, Radiology.

[16]  Pierre Hellier,et al.  Hierarchical estimation of a dense deformation field for 3-D robust registration , 2001, IEEE Transactions on Medical Imaging.

[17]  S. Engelsen,et al.  NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR , 2002 .

[18]  P. Lauterbur,et al.  The sensitivity of the zeugmatographic experiment involving human samples , 1979 .

[19]  J. Lepetit Collagen contribution to meat toughness: Theoretical aspects. , 2008, Meat science.

[20]  P. Berge,et al.  Magnetic resonance imaging of connective tissue: a non-destructive method for characterising muscle structure , 2001 .

[21]  H. Daun,et al.  Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. , 1999, Meat science.

[22]  S. Barringer,et al.  Determination of Protein Denaturation of Muscle Foods Using the Dielectric Properties , 2002 .

[23]  Jing Chen,et al.  Investigation of proton density for measuring tissue temperature , 2006, Journal of magnetic resonance imaging : JMRI.

[24]  E. Tornberg,et al.  Effects of heat on meat proteins - Implications on structure and quality of meat products. , 2005, Meat science.

[25]  E. Purcell,et al.  Relaxation Effects in Nuclear Magnetic Resonance Absorption , 1948 .

[26]  Gerald Q. Maguire,et al.  Comparison and evaluation of retrospective intermodality brain image registration techniques. , 1997, Journal of computer assisted tomography.

[27]  R. L. Levin,et al.  Noninvasive temperature imaging using diffusion MRI , 1991, Magnetic resonance in medicine.

[28]  Investigation of the microstructure of the isolated rat heart: A comparison between T*2‐ and diffusion‐weighted MRI , 2003, Magnetic resonance in medicine.

[29]  S. Strother,et al.  Quantitative Comparisons of Image Registration Techniques Based on High‐Resolution MRI of the Brain , 1994, Journal of computer assisted tomography.

[30]  S. Tassone,et al.  Meat cooking shrinkage: Measurement of a new meat quality parameter. , 2006, Meat science.

[31]  Detection of susceptibility effects using simultaneous T(2)* and magnetic field mapping. , 2000, Magnetic resonance imaging.

[32]  L Darrasse,et al.  Perspectives with cryogenic RF probes in biomedical MRI. , 2003, Biochimie.

[33]  Rafael Wiemker,et al.  Comparison of different follow-up lung registration methods with and without segmentation , 2004, SPIE Medical Imaging.

[34]  T. Nelson,et al.  Temperature dependence of proton relaxation times in vitro. , 1987, Magnetic resonance imaging.