2024-03-29T01:12:49Z
https://tsukuba.repo.nii.ac.jp/oai
oai:tsukuba.repo.nii.ac.jp:00054131
2022-04-27T09:28:19Z
160:531
160:6138
3:62:5588:7849
Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study
北村, 豊
キタムラ, ユタカ
KITAMURA, Yutaka
粉川, 美踏
コカワ, ミト
KOKAWA, Mito
Ihara, Shinobu
Islam, Md Zohurul
Lee, Yeun-Chung
Chen, Suming
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.
journal article
MDPI
2019-08
application/pdf
Foods
8
8
313
2304-8158
https://tsukuba.repo.nii.ac.jp/record/54131/files/Foods_8-8-313.pdf
eng
31382515
10.3390/foods8080313
© 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/).