Rapid and non‐invasive evaluation of pork meat quality during storage via impedance measurement

Abstract

Summary In this study, the evolutions of impedance and bio‐indicators (total aerobic count (TAC), total volatile base nitrogen (TVB‐N) and pH) of meat freshness during storage at 4 °C were investigated and compared. The influence of electrode configurations, frequencies and directions of applied electric fields on impedance measurement was considered. Good relationships between measured impedance and bio‐indicators were obtained, with R2 ranging from 0.758 to 0.992, RMSE from 0.11 to 0.57 for TAC and R2 ranging from 0.636 to 0.989, RMSE from 0.29 to 1.68 for TVB‐N. Bar and ring electrodes had better performance as compared to needle electrodes. Effects of frequency on impedance were important from 20 Hz to 200 kHz and diminished in the higher ranges. Impedance generally exhibited better correlations with TAC, TVB‐N at high frequency than at low frequency. The findings demonstrated that impedance measurement could be a viable, rapid method to assess the quality of stored pork meat.

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

“…B. Nguyen and L. T. Nguyen [13] used a new parameter of relative changes impedance [ = ( 0 − )/ 0 , 0 , impedance at day 0; , impedance at a given storage interval] to evaluate TVB-N and total aerobic count (TAC) of lean pork tenderloins during storage. The results were promising, with 0.636 ≤ 2 ≤ 0.989 for TVB-N and 0.758 ≤ 2 ≤ 0.992 for TAC.…”

“…According to the biological objects, application of EIS can be divided into three aspects, that is, electrical impedance tomography in medical imaging [2][3][4], quality and safety assessment in food industry, and phytophysiology in agronomy [5][6][7]. Research objects and targets of EIS applied in food are abundant and extensive, including for fruits, such as study on dry matter content of durian [8] and ripening of banana [9], for vegetables, such as changes in potato and spinach tissues during or after heating [10,11] and moisture content of carrot slices during drying [12], for meat, such as quality evaluation of pork meat during storage [13] and investigation of beef meat behavior during ageing [14], for chicken, such as discrimination of fresh and frozen-thawed chicken breast muscles [15], for fish, such as salt and moisture content determination of salted rainbow trout [16] and freshness estimation of carp [17], for dairy products, such as real-time detection of bovine milk adulteration [18], and moreover for determination of the additives content in natural juices [19], fermentation process of bread dough [20], and quality assessment of cooking oil [21]. Nowadays customers pay more attentions on quality attributes of meat products, such as appearance, flavor, and nutrients.…”

Espectroscopia de impedancia eléctrica aplicada al control de la calidad en la industria alimentaria

“…El estado de maduración de la carne influye en la estructura y conductividad de sus fibras, que conducen a cambios observables en su impedancia. La relación entre el estado post mortem y el cambio de la impedancia de la carne se ha caracterizado por servir como base para desarrollar métodos para la evaluar la frescura de la carne de vaca, ternera y cerdo (Guermazi et al, 2014;Nguyen & Nguyen, 2015). La EIE tiene potencial para determinar el mejor destino para las carcasas de carne y reducir las pérdidas económicas para las industrias y los clientes (Zhao et al, 2017).…”

Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing

“…The relative changes in the impedance of pork samples during storage were determined by the following equation: where Z is the relative change in impedance (%), Z 0 is the impedance of the original sample (day 0), and Z i is the impedance of samples at a given storage interval [ 18 ].…”