Electrical impedance probing of the muscle food anisotropy for meat ageing control

Damez, Jean-Louis; Clerjon, Sylvie; Abouelkaram, S.; Lepetit, Jacques

doi:10.1016/j.foodcont.2007.09.005

Cited by 42 publications

(41 citation statements)

References 19 publications

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“…The needle is used for electromyography in medical applications. Damez et al [59] used a cylindrical probe ( Figure 6(c)) to measure electrical anisotropy of meat to assess ageing state. The probe was made of 20 stainless steel needles electrodes equally arranged on a periphery with 8 cm in diameter.…”

Section: Bipolar Measurement Methodmentioning

confidence: 99%

“…The electrodes were insulated from each other, and the outer pair of electrodes was used for inducing a current into system while the inner pair of electrodes was for voltage measurement. Similar to the cylindrical bipolar probe mentioned above, Damez et al [59] also used a cylindrical tetrapolar probe (Figure 7(c)). The probe consisted of 24 noninvasive electrodes which were equally spaced on a periphery in two concentric circles.…”

Section: Tetrapolar Measurement Methodmentioning

confidence: 99%

“…One of the most important factors of beef palatability or quality is tenderness that is closely related to meat ageing state [59]. Meat after slaughter undergoes two periods, rigor mortis and ageing.…”

Section: Ageing Statementioning

confidence: 99%

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

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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Section: Bipolar Measurement Methodmentioning

confidence: 99%

Section: Tetrapolar Measurement Methodmentioning

confidence: 99%

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

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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show abstract

“…Recently, IS has been used for nondestructive monitoring in different areas of food processing and analysis, for instance: estimation of meat maturation states [7,8]; determination of the origin of unifloral honeys [9]; assessment of the quality of fruits [10]; detection of microbial concentration in ice-cream [11]; controlling ice-cream freezing [12]. These examples all have in common that macroscopic sample volumes were examined.…”

Section: Introductionmentioning

confidence: 99%

Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Held¹,

Schwaller²,

Vaihinger³

et al. 2017

JFSE

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Abstract:The potential of local impedance spectroscopy (IS) to access changes in emulsions and foams has been investigated. As test systems we used the separation of a simple oil/vinegar mixture as well as the whipping process of dairy cream. For the latter, IS data were compared to particle size distribution (PSD) measurements. Our measurements show that local IS is indeed a valuable tool to locally study processes in emulsion. On one hand, it seems to be very sensitive to small water quantities in oil thus being a suitable method for process control in water removing processes. On the other hand, concerning fat foams, it seems to be able to detect the evolution of foam structures. Both examples show that local IS could be a helpful tool for process control.

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“…Dielectric spectroscopy is a relatively new research field that is advancing very fast in recent years. Nowadays microwave dielectric spectroscopy is a technique already used to analyze different properties of meat and meat products, for example to evaluate meat structure , to evaluate meat freshness (Damez et al, 2008a); to detect added water ; to determine fat composition of minced meat ; to relate dielectric properties of meat and meat products with meat structural proteins denaturation (Bircan and Barringer, 2002;Brunton et al, 2006;. Some of these applications are already transfered to meat industry.…”

Section: Introductionmentioning

confidence: 99%

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Giráldez¹

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que presenta Dª MARTA CASTRO GIRÁLDEZ para aspirar al grado de Doctora por la Universidad Politécnica de Valencia, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. Solamente la ardiente paciencia hará que conquistemos una espléndida felicidad. Valencia, Junio 2010 Pablo Neruda AgradecimientosPues ya casi he alcanzado el tramo final de este largo camino que me ha costado tantos y tantos duros momentos.Tan sólo quiero aclarar que este documento contiene muchísimo esfuerzo mio y de numerosas personas que me han apoyado y que me quieren, a todos ellos les quiero dar las gracias.En primer lugar quiero destacar la labor de mis tres directores de tesis;quiero agradecer a Pedro su confianza y apoyo durante estos intensos cuatro años, por ayudarme y animarme durante la redacción de esta tesis. A Fidel, por su gran experiencia y por ayudarme siempre que lo he necesitado. Y por último a Pedrojo, por su cariño, por su amistad y por su gran ayuda; por haber estado siempre ahí, en los buenos y en los malos momentos, gracias por todo, de verdad.A todas las personas que de una u otra forma han contribuido durante estos cuatro años: a Creu, por su predisposición y ayuda, gracias por todo lo que hemos vivido juntas. A mis dos amigas y mejores proyectandas, Laura y Patri, porque gracias a vosotras pude superar aquellos momentos tan duros y sacar adelante esta tesis, muchísimas gracias, ya sabéis que os quiero mucho. A Javi, porque siempre estás ahí para apoyarme y escucharme, por tu paciencia y por tu cariño, por quererme tanto y por comprenderme, gracias mi vida, ya sabes que lo eres todo para mi. A mis padres, por darme todo lo que tengo, a vosotros os debo todo lo que soy. A mi hermano, Mabel y Hugo, porque siempre traéis alegría a mi vida, os quiero mucho. A mi familia, porque soy tan afortunada de teneros a todos que ni siquiera tengo palabras suficientes para plasmarlo en este papel. ResumenActualmente, la industria agroalimentaria debe hacer frente a numerosas presiones y retos, de entre los que destaca la innovación como la única posibilidad para afrontar la enorme competencia que caracteriza el mercado. La innovación a nivel de proceso está dirigida a la investigación y aplicación de nuevas tecnologías. Mejorar e innovar en los procesos dará lugar a productos más seguros y de mayor calidad, lo cual está relacionado con las exigencias actuales del consumidor. En este contexto, los modernos sensores basados en la aplicación de energía electromagnética suponen un gran avance en el control de calidad en la Industria Alimentaria.La presente tesis estudia la aplicación de la radiación electromagnética a diferentes productos y procesos de la industria agroalimentaria, con el objeto de solucionar algunos de los grandes problemas del sector cárnico y de la industria postcosecha, así como controlar la operación de deshidratación osmótica en carne y frutas.En primer lugar se analizó la utilización de energía electromagnética para controlar la calidad de car...

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Electrical impedance probing of the muscle food anisotropy for meat ageing control

Cited by 42 publications

References 19 publications

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

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

Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams

Estudio de los espectros dieléctricos para el control de calidad de alimentos

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