Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

Journal of Food Engineering

Volumn 85, Issue 1, 2008, Pages 116-122

  Damez, Jean Louis ^a   Clerjon, Sylvie ^a   Abouelkaram, Saïd ^a   Lepetit, Jacques ^a  

^a UR370 QuaPA   (France)

Author keywords

Anisotropy; Electrical impedance spectroscopy; Impedance; Meat ageing; Sensor; Tenderness

Indexed keywords

ANISOTROPY; DEGRADATION; ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY; PROTEINS; REFRIGERATION;

ELECTRICAL IMPEDANCE SPECTROSCOPY; MEAT AGEING; MEAT FIBRES STRENGTH; MEAT MATURATION STATE;

MEATS;

EID: 34848834181     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.07.026     Document Type: Article

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