Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study
1
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
2
Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
3
Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 313; https://doi.org/10.3390/foods8080313
Received: 20 May 2019 / Revised: 29 July 2019 / Accepted: 30 July 2019 / Published: 2 August 2019
(This article belongs to the Section Food Engineering and Technology)
The aim of this study was to investigate the suitability of electrical impedance spectroscopy (EIS) as a nondestructive quality monitoring tool of aged beef, focusing on the development of accurate electrical indexes. The relationship between the electrical indexes derived from the impedance ratio (IR) or admittance was established. Quality parameters such as the drip loss, cooking loss, water-holding capacity, and shear force of beef loin wet-aged for 0 to 21 days were evaluated to develop the new electrical indexes. In addition, the predictive capability of EIS was trialed using different indexes and frequencies. This study revealed that the most appropriate choice is to use electrical parameters at a lower frequency to determine or predict the physical properties of aged beef. The IR was derived from the ratio between the electrical impedance measured parallel to and perpendicular to the muscle fibers in the low-frequency domain. Furthermore, the degradation of muscle fibers was observed by optical microscopy. The investigated electrical indexes had higher correlations with shear force (0.52 ≤ R2 ≤ 0.58) compared to correlations with aging days (0.34 ≤ R2 ≤ 0.39). The findings of the study could be used for meat quality inspection in slaughterhouses as well as during aging.
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Keywords:
electrical impedance spectroscopy (EIS); meat quality; texture; electrode; optical microscopy
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MDPI and ACS Style
Ihara, S.; Islam, M.Z.; Kitamura, Y.; Kokawa, M.; Lee, Y.-C.; Chen, S. Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study. Foods 2019, 8, 313. https://doi.org/10.3390/foods8080313
AMA Style
Ihara S, Islam MZ, Kitamura Y, Kokawa M, Lee Y-C, Chen S. Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study. Foods. 2019; 8(8):313. https://doi.org/10.3390/foods8080313
Chicago/Turabian StyleIhara, Shinobu; Islam, Md Z.; Kitamura, Yutaka; Kokawa, Mito; Lee, Yeun-Chung; Chen, Suming. 2019. "Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study" Foods 8, no. 8: 313. https://doi.org/10.3390/foods8080313
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