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Bioimpedance-based authentication of defrosted versus fresh pork at the end of refrigerated shelf life

Daniel E. Osen

Daniel E. Osen

Department of Physics, University of OsloOslo, Norway
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Osen, Daniel E.
, 
Sisay Mebre Abie

Sisay Mebre Abie

  • Department of Physics, University of OsloOslo, Norway
  • Faculty of Ecology and Natural Resource Management, Norwegian University of Life SciencesOslo, Norway
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Abie, Sisay Mebre
, 
Ørjan G. Martinsen

Ørjan G. Martinsen

  • Department of Physics, University of OsloOslo, Norway
  • Department of Clinical and Biomedical Engineering, Oslo University HospitalOslo, Norway
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Martinsen, Ørjan G.
, 
Bjørg Egelandsdal

Bjørg Egelandsdal

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesOslo, Norway
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Egelandsdal, Bjørg
 und 
Daniel Münch

Daniel Münch

  • Animalia, Norwegian Meat and Poultry Research CenterOslo, Norway
  • Faculty of Ecology and Natural Resource Management, Norwegian University of Life SciencesOslo, Norway
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Münch, Daniel
  
14. Jan. 2023
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Online veröffentlicht: 14. Jan. 2023
Seitenbereich: 125 - 131
Eingereicht: 29. Sept. 2022
DOI: https://doi.org/10.2478/joeb-2022-0017
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© 2022 Daniel E. Osen, Sisay Mebre Abie, Ørjan G. Martinsen, Bjørg Egelandsdal, Daniel Münch, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 2

Individual impedance response spectra and Py values indicate almost complete separation of refrigerated and subsequently frozen-thawed pork samples (N=20 for each test group and one specific electrode position). A. Impedance spectra before freezing (refrigerated) and after thawing (frozen-thawed). B. Histogram plot of Py values for all pork sirloin samples, as extracted from one specific position measurement.
Individual impedance response spectra and Py values indicate almost complete separation of refrigerated and subsequently frozen-thawed pork samples (N=20 for each test group and one specific electrode position). A. Impedance spectra before freezing (refrigerated) and after thawing (frozen-thawed). B. Histogram plot of Py values for all pork sirloin samples, as extracted from one specific position measurement.

Figure 1

Measuring the bioimpedance of sirloin cuts. Four different positions were chosen for the electrode, two with the electrode inserted perpendicular to the anterior-posterior axis of the LTL (A, B; approximately also perpendicular to the main muscle fiber direction) and two positions along the anterior-posterior axis (C, D; approximately in line with the main muscle fiber direction C, D). The side facing the camera is the dorsal side of the LTL muscle (depicted axes: anterior/posterior & left/right).
Measuring the bioimpedance of sirloin cuts. Four different positions were chosen for the electrode, two with the electrode inserted perpendicular to the anterior-posterior axis of the LTL (A, B; approximately also perpendicular to the main muscle fiber direction) and two positions along the anterior-posterior axis (C, D; approximately in line with the main muscle fiber direction C, D). The side facing the camera is the dorsal side of the LTL muscle (depicted axes: anterior/posterior & left/right).

Figure 3

Individual impedance phase angle responses in pork before and after freezing-thawing (N=20 per treatment group). A. The phase angle of refrigerated and frozen-thawed meat measured in one specific position. B. The distribution of phase angle values at 110 kHz reveals apparent differences between refrigerated and frozen-thawed samples.
Individual impedance phase angle responses in pork before and after freezing-thawing (N=20 per treatment group). A. The phase angle of refrigerated and frozen-thawed meat measured in one specific position. B. The distribution of phase angle values at 110 kHz reveals apparent differences between refrigerated and frozen-thawed samples.

Summary of the analyzed full factorial design (ANOVA) with Py as response and a two-level factor encoding for potentially confounding effects (R/FT = refrigerated/frozen-thawed; On/Al = electrode position ‘on-top’ into back muscle/see Fig_ 1C, D versus ‘along’, through back muscle/see Fig_ 1A, B; Pos = Position of electrode, left and right side of the sample; * = p > 0_2)_

Py Variables Explained variance (adj.) (%) p-value
Main factors R/FT 12.8 <0.001
On/Al - *
Pos
 0.2
 0.051
Interaction F/FT. On/Al - *
F/FT. Pos 1.4 0.106
On/Al.Pos
 -
 *
Covariates Driploss (22.5 ± 1.2g) - **
Weight (335.4 ±7.4g) 3.7 0.009
pH (5.22 ± 0.01)
 -
 *
Error 79.5 -
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