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Feng Y, Zhu X, Wang P, Xu X, Xiao Q, Liu X, Zeng X, Zhao T. Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement. J Texture Stud 2023. [PMID: 37984984 DOI: 10.1111/jtxs.12814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 10/29/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.
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Affiliation(s)
- Yanqiu Feng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinyao Zhu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Peng Wang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Qian Xiao
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xuan Liu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang, Yunnan, China
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Zhang Z, Li X, Tian J, Chen J, Gao G. A review: Application and research progress of bioimpedance in meat quality inspection. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ziyi Zhang
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Xinxing Li
- Beijing Laboratory of Food Quality and Safety, College of Information and Electrical Engineering China Agricultural University Beijing People's Republic of China
| | - Jianjun Tian
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot People's Republic of China
| | - Jing Chen
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
| | - Ge Gao
- School of Logistics Beijing Wuzi University Beijing People's Republic of China
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3
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A Fusion Parameter Method for Classifying Freshness of Fish Based on Electrochemical Impedance Spectroscopy. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6664291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Compared with using a single characteristic parameter of electrochemical impedance spectroscopy (EIS) to classify the freshness of fish samples from different origins, more characteristic parameters could bring higher accuracy as well as complexity, subjectivity, and uncertainty. In order to eliminate the disadvantages of the multiparameter model, a data fusion method based on model similarity (DFMS) was proposed in this study. The similarity relation between the freshness models based on EIS characteristic parameters and physicochemical indicator was analyzed and quantified accordingly, and then, the weighting factors of the fusion model were determined. The classification accuracy rate of fish freshness based on DFMS was 9.2∼15% greater than that of a single EIS characteristic parameter. The novel dimensionless fusion parameter method proposed in this article might provide a simple yet effective indicator for EIS-based food quality evaluation.
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Dell’Osa AH, Battacone G, Pulina G, Fois A, Tocco F, Loviselli A, Concu A, Velluzzi F. Electrical Impedance to Easily Discover Undeclared Freeze-thaw Cycles in Slaughtered Bovine Meat. JOURNAL OF ELECTRICAL BIOIMPEDANCE 2021; 12:3-10. [PMID: 34413917 PMCID: PMC8336310 DOI: 10.2478/joeb-2021-0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Indexed: 06/13/2023]
Abstract
A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi muscles were trimmed from 4 slaughtered cows. The left muscle portions were frozen to -18 °C for 7 days while the right ones were meantime maintained at 5 °C. Mean value of impedance per length (Ω/cm) of frozen and thawed left samples was 31% lower than that of right non-frozen one (P = 0.0001). It was concluded that the device is reliable for monitoring the maturation of beef meat in situ with the possibility of revealing undeclared freeze-thaw cycles.
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Affiliation(s)
- A. H. Dell’Osa
- Instituto de Desarrollo Económico e Innovación, Universidad Nacional de Tierra del Fuego, Ushuaia, Argentina
| | - G. Battacone
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - G. Pulina
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - A. Fois
- Nomadyca Ltd, Kampala, Uganda
| | - F. Tocco
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - A. Loviselli
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - A. Concu
- 2C Technologies Ltd, Academic Spin-Off, University of Cagliari, Cagliari, Italy
| | - F. Velluzzi
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
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5
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Yavuzer E. Determination of rainbow trout quality parameters with Arduino microcontroller. J Food Saf 2020. [DOI: 10.1111/jfs.12857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emre Yavuzer
- Department of Food Engineering, Faculty of Engineering and Architecture Kırşehir Ahi Evran University Kırşehir Turkey
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6
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Frozen kinetics models for sensory, chemical, and microbial spoilage of preserved razor clam (Sinonovacula constricta) at different temperatures. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractRefrigerated treatment offers an effective avenue to delay spoilage process of aquatic products during storage, while none or less study has been reported for bivalve species. This work aims to investigate the variations in different storage freshness of frozen razor clam samples, by which an effective evaluation system based on frozen kinetics models was established. In this study, fresh razor clam samples were preserved at the temperature of 268, 258, and 248 K for 40 days, respectively. The spoilage process was determined by a series of freshness assays, including sensory score (SS), electric conduction (EC), total volatile basic nitrogen (TVB-N), K-value, and total colonies counts (TCC). On this basis, the variations in these indexes were fitted by zero-, first- and second- order kinetic models. Results showed that zero -order kinetic model was more suitable to fit each freshness trend. Accordingly, the shelf life of razor clam was predicted as 47∼54, 79∼84, and 121∼154 days when the samples were preserved at 268, 258, and 248 K, respectively. This study revealed the general trends of the frozen decay process of bivalve species, which is instructive to establish applicative models for the real distribution chain.
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Afonso J, Guedes C, Santos V, Morais R, Silva J, Teixeira A, Silva S. Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle. Foods 2020; 9:foods9060836. [PMID: 32630513 PMCID: PMC7353653 DOI: 10.3390/foods9060836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 12/13/2022] Open
Abstract
The bioelectrical impedance analysis (BIA) is a non-destructive technique that has been successfully used to assess the body and carcass composition of farm species. This study aimed to predict intramuscular fat (IMF) and physicochemical traits in the longissimus thoracis et lumborum muscle (LM) of beef, using BIA. These traits were evaluated in LM samples of 52 crossbred heifer carcasses. The BIA was performed in LM, using a 50 Hz frequency high precision impedance converter system. A correlation analysis of the studied variables was performed. Then a stepwise with a k-folds cross validation procedure was used to modelling the prediction of IMF and physicochemical traits from BIA parameters (24.5% ≤ CV ≤ 47.3%). Wide variation was found for IMF and BIA parameters. In general, correlations of BIA parameters with IMF and physicochemical traits were moderate to high and were similar for all BIA parameters (−0.50 ≤ r ≤ 0.50 only for total pigments, a* and pH48). It was possible to predict IMF and physicochemical traits from BIA. The best fit explained 79.3% of the variation in IMF, while for physicochemical traits the best fits were for sarcomere length and shear force (64.4% and 60.5%, respectively). The results confirmed the potential of BIA for objective measurement of meat quality.
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Affiliation(s)
- João Afonso
- Faculdade de Medicina Veterinária, ULisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
- Correspondence:
| | - Cristina Guedes
- Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (C.G.); (V.S.); (J.S.); (S.S.)
| | - Virgínia Santos
- Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (C.G.); (V.S.); (J.S.); (S.S.)
| | - Raul Morais
- INESC TEC-INESC Technology and Science and Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - José Silva
- Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (C.G.); (V.S.); (J.S.); (S.S.)
| | - Alfredo Teixeira
- CIMO, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - Severiano Silva
- Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (C.G.); (V.S.); (J.S.); (S.S.)
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8
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Leng Y, Sun Y, Wang X, Hou J, Zhao X, Zhang Y. Electrical impedance estimation for pork tissues during chilled storage. Meat Sci 2020; 161:108014. [DOI: 10.1016/j.meatsci.2019.108014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 09/24/2019] [Accepted: 11/18/2019] [Indexed: 01/30/2023]
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9
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Ihara S, Islam MZ, Kitamura Y, Kokawa M, Lee YC, Chen S. Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study. Foods 2019; 8:E313. [PMID: 31382515 PMCID: PMC6723171 DOI: 10.3390/foods8080313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 11/26/2022] Open
Abstract
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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Affiliation(s)
- Shinobu Ihara
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Md Zohurul Islam
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Yeun-Chung Lee
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Suming Chen
- Department of Bio-industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
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10
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On the origin of skin burns and neuromuscular electrical stimulation as a consequence of electrosurgical procedures. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s42600-019-00013-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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11
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Leng Y, Sun Y, Wang X, Hou J, Bai X, Wang M. A method to detect water-injected pork based on bioelectrical impedance technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00049-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Classifying fish freshness according to the relationship between EIS parameters and spoilage stages. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Sun J, Zhang R, Zhang Y, Li G, Liang Q. Estimating freshness of carp based on EIS morphological characteristic. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances. J FOOD QUALITY 2017. [DOI: 10.1155/2017/6370739] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.
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15
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Qin N, Li D, Hong H, Zhang Y, Zhu B, Luo Y. Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C. Food Chem 2016; 201:131-8. [DOI: 10.1016/j.foodchem.2016.01.071] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Revised: 01/13/2016] [Accepted: 01/18/2016] [Indexed: 11/27/2022]
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16
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Hocquette JF, Richardson RI, Prache S, Medale F, Duffy G, Scollan ND. The future trends for research on quality and safety of animal products. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2005.3s.49] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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He Q, Zhu L, Shen Y, Lin X, Xiao K. Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Nguyen HB, Nguyen LT. Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12847] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Han B. Nguyen
- Department of Chemistry and Chemical Biology; University of New Mexico; Albuquerque NM 87131 USA
| | - Loc T. Nguyen
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
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19
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Liu X, Jiang Y, Shen S, Luo Y, Gao L. Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Damez JL, Clerjon S. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview. Meat Sci 2013; 95:879-96. [DOI: 10.1016/j.meatsci.2013.04.037] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/11/2013] [Accepted: 04/12/2013] [Indexed: 10/26/2022]
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21
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Opportunities for predicting and manipulating beef quality. Meat Sci 2012; 92:197-209. [DOI: 10.1016/j.meatsci.2012.04.007] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 04/03/2012] [Accepted: 04/03/2012] [Indexed: 11/22/2022]
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22
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Castro-Giráldez M, Toldrá F, Fito P. Low frequency dielectric measurements to assess post-mortem ageing of pork meat. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Clerjon S, Peyrin F, Lepetit J. Frontal UV-visible fluorescence polarization measurement for bovine meat ageing assessment. Meat Sci 2010; 88:28-35. [PMID: 21183286 DOI: 10.1016/j.meatsci.2010.11.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2010] [Revised: 11/29/2010] [Accepted: 11/29/2010] [Indexed: 11/25/2022]
Abstract
Among the techniques based on light interactions with biological tissues, fluorescence polarization offers a selective means of characterizing the organization of biological tissues. This paper presents a methodology for investigating the fluorescence polarization of muscle tissues in to obtain structural information, and specifically the structural modifications caused by meat ageing. A theoretical model of fluorescence anisotropy based on geometrical distribution and properties of tryptophan, the major fluorophore in muscle tissues, is proposed. Experimental data are fitted with the model and fitting parameters (C(1), C(2) and τ) are tracked during meat ageing. Results presented demonstrate how the method is able to show muscle structure modification during ageing. They highlight changes in structural proteins along the main axis of myofibrils and changes in the tryptophan environment resulting from the physicochemical and enzymatic processes at work during ageing.
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Affiliation(s)
- Sylvie Clerjon
- INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France.
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24
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Banach JK, Żywica R. The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Castro-Giráldez M, Botella P, Toldrá F, Fito P. Low-frequency dielectric spectrum to determine pork meat quality. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Damez JL, Clerjon S, Abouelkaram S, Lepetit J. Electrical impedance probing of the muscle food anisotropy for meat ageing control. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.09.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Damez JL, Clerjon S. Meat quality assessment using biophysical methods related to meat structure. Meat Sci 2008; 80:132-49. [PMID: 22063178 DOI: 10.1016/j.meatsci.2008.05.039] [Citation(s) in RCA: 143] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2008] [Revised: 05/21/2008] [Accepted: 05/26/2008] [Indexed: 01/10/2023]
Abstract
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliable meat quality information (tenderness, flavour, juiciness, colour) can be provided by a number of different meat structure assessment either by means of mechanical (i.e., Warner-Bratzler shear force), optical (colour measurements, fluorescence) electrical probing or using ultrasonic measurements, electromagnetic waves, NMR, NIR, and so on. These measurements are often used to construct meat structure images that are fusioned and then processed via multi-image analysis, which needs appropriate processing methods. Quality traits related to mechanical properties are often better assessed by methods that take into account the natural anisotropy of meat due to its relatively linear myofibrillar structure. Biophysical methods of assessment can either measure meat component properties directly, or calculate them indirectly by using obvious correlations between one or several biophysical measurements and meat component properties. Taking these calculations and modelling the main relevant biophysical properties involved can help to improve our understanding of meat properties and thus of eating quality.
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28
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Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.07.026] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Damez JL, Clerjon S, Abouelkaram S, Lepetit J. Dielectric behavior of beef meat in the 1–1500kHz range: Simulation with the Fricke/Cole–Cole model. Meat Sci 2007; 77:512-9. [DOI: 10.1016/j.meatsci.2007.04.028] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2006] [Revised: 04/27/2007] [Accepted: 04/27/2007] [Indexed: 11/30/2022]
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30
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Determination of potential inherent variability when measuring beef quality. Meat Sci 2004; 66:765-70. [DOI: 10.1016/s0309-1740(03)00037-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2002] [Revised: 10/09/2002] [Accepted: 01/29/2003] [Indexed: 11/20/2022]
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