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Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study
http://hdl.handle.net/2241/00159552
http://hdl.handle.net/2241/00159552f4fb9992-62c6-4a5e-b082-9d29ebc3a736
名前 / ファイル | ライセンス | アクション |
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Foods_8-8-313 (1.7 MB)
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Item type | Journal Article(1) | |||||
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公開日 | 2020-02-06 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
北村, 豊
× 北村, 豊× 粉川, 美踏× Ihara, Shinobu× Islam, Md Zohurul× Lee, Yeun-Chung× Chen, Suming |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The aim of this study was to investigate the suitability of electrical impedance spectroscopy (EIS) as a nondestructive quality monitoring tool of aged beef, focusing on the development of accurate electrical indexes. The relationship between the electrical indexes derived from the impedance ratio (IR) or admittance was established. Quality parameters such as the drip loss, cooking loss, water-holding capacity, and shear force of beef loin wet-aged for 0 to 21 days were evaluated to develop the new electrical indexes. In addition, the predictive capability of EIS was trialed using different indexes and frequencies. This study revealed that the most appropriate choice is to use electrical parameters at a lower frequency to determine or predict the physical properties of aged beef. The IR was derived from the ratio between the electrical impedance measured parallel to and perpendicular to the muscle fibers in the low-frequency domain. Furthermore, the degradation of muscle fibers was observed by optical microscopy. The investigated electrical indexes had higher correlations with shear force (0.52 ≤ R2 ≤ 0.58) compared to correlations with aging days (0.34 ≤ R2 ≤ 0.39). The findings of the study could be used for meat quality inspection in slaughterhouses as well as during aging. | |||||
書誌情報 |
en : Foods 巻 8, 号 8, p. 313, 発行日 2019-08 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2304-8158 | |||||
PubMed番号 | ||||||
識別子タイプ | PMID | |||||
関連識別子 | 31382515 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.3390/foods8080313 | |||||
権利 | ||||||
権利情報 | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | |||||
著者版フラグ | ||||||
値 | publisher | |||||
出版者 | ||||||
出版者 | MDPI |