Low-frequency dielectric spectrum to determine pork meat quality

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 376-386

  Castro Giráldez, Marta ^a   Botella, Patricia ^a   Toldrá, Fidel ^b   Fito, Pedro ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ageing; Anisotropy; Dielectric properties; Dielectric spectra; Meat quality; Postmortem

Indexed keywords

AGEING; DIELECTRIC CONSTANTS; DIELECTRIC SPECTRA; EMERGING TECHNOLOGIES; FOOD SCIENCE; LOSS FACTOR; LOW FREQUENCY; MEAT AGEING; MEAT INDUSTRY; MEAT QUALITY; MUSCLE FIBER; PORCINE MUSCLES; PORK MEAT; RADIO FREQUENCIES;

ANISOTROPY; DIELECTRIC PROPERTIES; ELECTROMAGNETIC WAVES; INDUSTRIAL APPLICATIONS; MUSCLE; QUALITY CONTROL; SOFTWARE PROTOTYPING;

MEATS;

SUS;

EID: 77649233692     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.011     Document Type: Article

References (54)

1. Altmann M., and Pliquett U. Prediction of intramuscular fat by impedance spectroscopy. Meat Science 72 4 (2006) 666-671
2. Bejerholm C., and Barton-Gade P.A. Effect of intramuscular fat level on eating quality of pig meat. Proceedings of the 32nd European Meeting of Meat Research Workers, Ghent, 24-29 August Vol. II (1986) 389-391
3. Bendall J.R., and Swatland H.J. A review of the relationships of pH with physical aspects of pork quality. Meat Science 24 1 (1988) 85-126
4. Bertram H.C., Andersen H.J., and Karlsson A.H. Comprative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Science 57 2 (2001) 125-132
5. Bowker B.C., Grant A.L., Forrest J.C., and Gerrard D.E. Muscle metabolism and PSE pork. Journal of Animal Science 79 (2000) 1-8
6. Byrne C.E., Downey G., Troy D.J., and Buckley D.J. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750-1098 nm. Meat Science 49 4 (1998) 399-409
7. Byrne C., Troy D., and Buckley D. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Science 54 (2000) 23-34
8. Castro-Giráldez M., Fito P.J., Toldrá F., and Fito P. Physical sensors for quality control during processing. In: Nollet L.M.L., and Toldrá F. (Eds). Handbook of Meat Processing (2009), Wiley-Blackwell Publishing, U.S.A.
9. CIE. International Commission on Illumination, recommendations on uniform color spaces, color, difference equations, psychometric color terms. CIE publication No. 15 (Suppl.2), (E-1.31) 1971/(TC-1.3) (1978), Bureau Central de la CIE, Paris, France
10. Clerjon S., and Damez J.L. Microwave sensing for meat and fish structure evaluation. Measurement Science and Technology 18 (2007) 1038-1045
11. Damez J.L., and Clerjon S. Meat quality assessment using biophysical methods related to meat structure. Meat Science 80 (2008) 132-149
12. Damez J.L., Clerjon S., Abouelkaram S., and Lepetit J. Polarimetric ohmic probes for the assessment of meat ageing. Proceedings of the 52nd international congress of meat science and technology, Dublin, Ireland, 13-18 August (2006) 637-638
13. Damez J.L., Clerjon S., Abouelkaram S., and Lepetit J. Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. Journal of Food Engineering 85 1 (2008) 116-122
14. Faure N., Flachat C., Jenin P., Lenoir J., Roullet C., and Thomasset A. Contribution a l'étude de la tendreté et de la maturation des viandes par la méthode de la conductibilité électrique en basse et haute fréquence. Revue de Médecine Vétérinaire 123 (1972) 1517-1527
15. Forrest J.C., Morgan M.T., Borggaard C., Rasmussen A.J., Jespersen B.L., and Andersen J.R. Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh pork. Meat Science 55 (2000) 115-122
16. Foster K.R., and Schwan H.P. Dielectric properties of tissues and biological materials: A critical review. In: Bourne J.R. (Ed). Critical Reviews in Biomedical Engineering Vol. 17(1) (1989), CRC Press, Boca Raton, Fla 25-104
17. Gabriel S., Lau R.W., and Gabriel C. The dielectric properties of biological tissues: II. Measurements in the frequency range 10 Hz to 20 GHz. Physics in Medicine and Biology 41 (1996) 2251-2269
18. Garrido M.D., Pedauye J., Banon S., and Laencina J. Objective assessment of pork quality. Meat Science 37 3 (1994) 411-420
19. Ghatass Z.F., Soliman M.M., and Mohamed M.M. Dielectric technique for quality control of beef meat in the range 10 kHz-1 MHz. American-Eurasian Journal of Scientific Research 3 1 (2008) 62-69
20. Gómez-Sánchez J.A., Aristizábal-Botero W., Barragán-Arango P.J., and Felice C.J. Introduction of a muscular bidirectional electrical anisotropy index to quantify the structural modifications during aging in raw meat. Measurement Science and Technology 20 (2009) 1-9
21. Grimnes S., and GrØttem-Martinsen O. Passive tissue electrical properties. In: Grimnes S., and GrØttem-Martinsen O. (Eds). Bioimpedance and bioelectricity basics. Second edition (2008), Academic Press, Great Britain 93-138
22. Guerrero L., Gobantes I., Oliver M.A., Arnau J., Guàrdia M.D., Elvira J., Riu P., Grèbol N., and Monfort J.M. Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat Science 66 (2004) 289-294
23. Gulino M., Bellia P., Falciglia F., Musumeci F., Pappalardo A., Scordino A., and Triglia A. Role of water content in dielectric properties and delayed luminiscence of bovine Achilles tendon. FEBS Letters 579 (2005) 6101-6104
24. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 49 4 (1998) 447-457
25. Jaud D., Weisse K., Gehlen K.H., and Fischer A. pH and conductivity - Comparative measurements on pig carcasses and their relationship to drip loss. Fleischwirtschaft 72 10 (1992) 1416-1418
26. Kleibel A., Pfüzner H., and Krause E. Measurement of dielectric loss factor a routine method of recognizing PSE muscle. Fleischwirtsch 63 7 (1983) 1183-1185
27. Koohmaraie M. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science 43 (1996) 193-201
28. Kuang, W. 1996. Low-frequency dielectric properties of biological tissues: electrical double layer on membranes and ionic conduction through membrane pores. M.S. thesis., Athens, Ga., The University of Georgia.
29. Kuang W., and Nelson S.O. Low-frequency dielectric dispersion from ion permeability of membranes. Journal of Colloid and Interface Science 193 (1997) 242-249
30. Lawrie R.A. Lawrie's meat science. 6th edition (1998), Technomic Publishing Co., Lancaster, PA
31. Lepetit, J., Damez, J.L., Clerjon, S., Favier, R., Abouelkaram, S. and Dominguez, B. (2006). Multi-electrode sensor for measuring the electric anisotropy of a biological material and the use of said sensor. French Patent FR2880124-WO2006070169.
32. Lepetit J., and Hamel C. Correlations between successive measurements of myofibrillar resistance of raw longissimus dorsi muscle during ageing. Meat Science 49 2 (1998) 249-254
33. Lepetit J., Salé P., Favier R., and Dalle R. Electrical impedance and tenderisation in bovine meat. Meat Science 60 1 (2002) 51-62
34. Madsen N.T., Borggaard C., Rasmussen A.J., and Christensen L.B. On-line measurement of intramuscular fat/marbling in beef carcasses using electric impedance. Proceeding of the 45th International Congress of Meat Science and Technology, Yokohama, Japan, 1-6 August (1999) 378-379
35. Marchello M.J., Slanger W.D., and Carlson J.K. Bioelectrical impedance: Fat content of beef and pork from different size grinds. Journal of Animal Science 77 9 (1999) 2464-2468
36. Marsh B.B., and Carse W.A. Meat tenderness and the sliding-filament hypothesis. Journal of Food Technology 9 (1974) 129-139
37. Metaxas A.C., and Meredith R.J. Industrial microwave heating. IEE Power Engineering series 4 (1993), Peter Peregrinus LTD, London, UK
38. Monin G. Recent methods for predicting quality of whole meat. Meat Science 49 1 (1998) 231-243
39. Nelson S.O., and Datta A.K. Dielectric properties of Food Materials and Electric Field Interactions. In: Datta A.K., and Anantheswaran R.C. (Eds). Handbook of Microwave Technology for Food Applications (2001), Marcel Dekker, New York 69-114
40. Offer G., and Cousin T. The mechanism of drip production-formation of two compartments of extracellular-space in muscle post-mortem. Journal of the Science of Food and Agricultural 58 (1992) 107-116
41. Oliver M.A., Gispert M., Tibau J., and Diestre A. The measurement of light scattering and electrical conductivity for the prediction of PSE pig mea tat various times postmortem. Meat Science 29 (1991) 141-151
42. Pethig R., and Kell D.B. The passive electrical properties of biological systems: Their significance in physiology, biophysics and biotechnology. Physics in Medicine and Biology 32 (1987) 933-937
43. Pliquett U., Altmann M., Pliquett F., and Schöberlein L. Py-a parameter for meat quality. Meat Science 65 (2003) 1429-1437
44. Rigaud B., Morucci J.P., and Chauveau N. Bioelectrical impedance techniques in medicine. Part I: Bioimpedance measurement. Critical Reviews in Biomedical Engineering 24 4-6 (1996) 257-351
45. Schwan H.P. Linear and nonlinear electrode polarization and biological materials. Annals of Biomedical Engineering 20 (1992) 269-288
46. Schwan H.P. Biological effects of nonionizing radiations: Cellular properties and interactions. Annals of Biomedical Engineering 16 (1988) 245-263
47. Schwan H.P. Electrical properties of tissues and cell suspensions. Advances in biological and medical physics 5 (1957) 147-209
48. Slanger W.D., and Marchello M.J. Bioelectrical impedance can predict skeletal muscle and fat-free skeletal muscle of beef cows primal cuts. Journal of Animal Science 72 12 (1994) 3124-3130
49. Stetzer A.J., and McKeith F.K. Benchmarking value in the pork supply chain: Quantitative strategies and opportunities to improve quality (2003), American Meat Science Association, Savoy, IL
50. Swantek P.M., Crenshaw J.D., Marchello M.J., and Lukaski H.C. Bioelectrical impedance: A nondestructive method to determine fat-free mass of live market swine and pork carcasses. Journal of Animal Science 70 1 (1992) 169-177
51. Swatland H.J. Postmortem changes in electrical capacitance and resistivity of pork. Journal of Animal Science 51 (1980) 1108-1112
52. Tan J. Meat quality evaluation by computer vision. Journal of Food Engineering 61 1 (2004) 27-35
53. Toldrá F., and Flores M. The use of muscle enzymes as predictors of pork meat quality. Food Chemistry 69 (2000) 387-395
54. Wulf D.M., Emnett R.S., Leheska J.M., and Moeller S.J. Relationships among glycolytic potential, dark cutting (dark, firm and dry) beef, and cooked beef palatability. Journal of Animal Science 80 (2002) 1895-1903