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| Fast Nondestructive Evaluation of Meat Freshness Based on Electrical Impedance Spectrum |
| ZHANG Feng, ZHANG Chen, LI Xiangjuan |
| School of Computer Science, Xi’an Shiyou University, Xi’an 710065, China |
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Abstract In order to evaluate meat freshness quickly and nondestructively, a meat freshness evaluation method based on electrical impedance spectroscopy was proposed in this paper. Impedance spectra of four kinds of meat products were measured by an annular surface electrode. Through quantitative analysis of variance of the obtained impedance spectra, the impedance phase was determined, which can be used for the evaluation of the freshness of meat. Evaluation experiments were performed on the four kinds of meat products. The accuracy for freshness evaluation of pork tenderloin, streaky pork, beef tenderloin and beef flank was 91.1%, 86.7%, 88.9% and 87.8%, respectively. It was found that the four parameters of impedance spectroscopy suddenly increased after meat spoilage, resulting in the sudden disappearance of the linear relationship between impedance spectrum and freshness.
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2019, Vol. 33 
