Maturation state of meat influences its fibers structure and conductivity and leads to
observable changes of its complex impedance. The relationship between the postmortem …

The objective of this work was to study the electrical anisotropy behaviour of beef meat
during maturation for the purpose of early assessment of meat ageing. Early assessment of …

Since different types of tissues exhibit different conductivity parameters, numerous studies
have been carried out for many years to characterize biological tissues by means of their …

The electrical properties and the muscle fibre mechanical resistance of different beef
muscles were measured between 1 and 14 days post-mortem. Electrical measurements …

This work develops a simple technique to evaluate the sirloin pork quality based on its
electrical impedance. The measurement of tissue electrical properties can reveal the quality …

The electrical properties of biological tissues have been researched for many years.
Impedance measurements observed with increasing frequencies are mainly attributed to …

To explore the changes in the cell physiological status of pork tissues at different storage
stages, electrical impedance spectroscopy (EIS) was used in this study. The measured …

Electrical measurement is a simple innocuous tool for material characterization. Unlike for
instance milk or dairy products, the majority of naturally grown food is composed of cells …

Muscle food undergoes structural modifications during postmortem ageing which affect its
mechanical, electrical and dielectric properties, particularly the anisotropy of these …

Moisture content is one of the most important elements influencing the quality of porcine
meat. However, in recent years, illegally water-injected meat has been discovered …