<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi muscles were trimmed from 4 slaughtered cows. The left muscle portions were frozen to −18 °C for 7 days while the right ones were meantime maintained at 5 °C. Mean value of impedance per length (Ω/cm) of frozen and thawed left samples was 31% lower than that of right non-frozen one (P = 0.0001). It was concluded that the device is reliable for monitoring the maturation of beef meat in situ with the possibility of revealing undeclared freeze-thaw cycles.</p>
</abstract>

A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi muscles were trimmed from 4 slaughtered cows. The left muscle portions were frozen to −18 °C for 7 days while the right ones were meantime maintained at 5 °C. Mean value of impedance per length (Ω/cm) of frozen and thawed left samples was 31% lower than that of right non-frozen one (P = 0.0001). It was concluded that the device is reliable for monitoring the maturation of beef meat in situ with the possibility of revealing undeclared freeze-thaw cycles.

Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat

Department of Medical Sciences and Public Health

Journal of Electrical Bioimpedance

This work is licensed under the Creative Commons Attribution 4.0 International License.

A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal...

Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat

Publié en ligne: 30 mars 2021

Pages: 3 - 10

Reçu: 21 oct. 2020

DOI: https://doi.org/10.2478/joeb-2021-0002

Mots clés
Meat anisotropy, slaughtered bovine meat, freeze-thaw cycles, meat electrical bioimpedance, meat maturation process

© 2021 A. H. Dell’Osa, G. Battacone, G. Pulina, A. Fois, F. Tocco, A. Loviselli, A. Concu, F. Velluzzi, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat

Publié en ligne: 30 mars 2021

Pages: 3 - 10

Reçu: 21 oct. 2020

DOI: https://doi.org/10.2478/joeb-2021-0002

Mots clésMeat anisotropy, slaughtered bovine meat, freeze-thaw cycles, meat electrical bioimpedance, meat maturation process

© 2021 A. H. Dell’Osa, G. Battacone, G. Pulina, A. Fois, F. Tocco, A. Loviselli, A. Concu, F. Velluzzi, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Mots clés
Meat anisotropy, slaughtered bovine meat, freeze-thaw cycles, meat electrical bioimpedance, meat maturation process