This study presents a system for assessing the freshness of meat with electrical impedance
spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image …

In this study, the evolutions of impedance and bio‐indicators (total aerobic count (TAC), total
volatile base nitrogen (TVB‐N) and pH) of meat freshness during storage at 4° C were …

Electrical impedance spectroscopy (EIS), as an effective analytical technique for
electrochemical system, has shown a wide application for food quality and safety …

This study was performed to test bioimpedance as a tool to detect the effect of different
thawing methods on meat quality to aid in the eventual creation of an electric impedance …

Bioimpedance is an effective analytical technique for electrochemical system, which has the
advantages of rapid, nondestructive, inexpensive, and easy to implement, and has shown a …

BACKGROUND As a nondestructive testing technology, electrochemical impedance
spectroscopy (EIS) has been applied to evaluate food quality because of its features of …

Reliable information about food state and freshness throughout production processes and
until consumption is very important for product quality, consumer safety and export of goods …

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 …

The objective of this study was to detect water-injected pork using electrical impedance
spectroscopy (EIS) and an artificial intelligence model in a rapid, accurate, and minimally …