Investigation of Long Time Beef and Veal Meat Behavior by Bioimpedance Spectroscopy for Meat Monitoring

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

“…Some classic theories about principles of EIS applied to biological system were proposed in later study. They were Fricke model, an equivalent circuit diagram of biological tissue [36][37][38]], Schwan's dispersion theory, which proposed three main dispersions occurring in biological tissue [14,39], and Cole-Cole equation, an empirical formula describing the dispersions [40].…”

“…Schwan [39] proposed that there are three main dispersions ( , , ) in biological system occurring at three frequency bands ( Figure 2). The -dispersion, from few Hz to few KHz, is caused by the polarization phenomena in the electrical double layer of the tissue and is a relaxation of "nonpermanent" dipoles, which is formed during free counterions laterally moving along the insulating cell membrane or large molecules [14]. The -dispersion has been extensively studied in biomedical applications on monitoring tissue or organ vitality for transplantation [41].…”

“…The -dispersion is associated with the dielectric properties of the cell membranes, as well as the interactions between membranes and the extracellular or intracellular electrolytes [14]. The -dispersion is directly associated with the cell membranes behavior and could serve in study of meat ageing based on membrane integrity, as oxidation of the phospholipid membrane layers and lysis occurring during ageing make the membrane porous, which causes insulating properties of membrane to decrease [14,44].…”

“…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.…”

“…However, near infrared spectroscopy and hyperspectral image demand expensive equipment, and electronic nose technology requires specific environmental conditions for measurement [33]. Compared with other new technologies, EIS shows outstanding advantages of being inexpensive and low requirement to the operation [14,17].…”