Studying the effect of electrodes on the electrical impedance measurement of meat
246 viewsDOI:
https://doi.org/10.54939/1859-1043.j.mst.81.2022.21-30Keywords:
Pork meat; KNO3; Bioelectrical impedance Spectroscopy.Abstract
Several investigations contributed to developing the Electrical Resistivity Spectroscopy equipment used to evaluate meat standards. In the prior research, a method for effectively calculating the power resistance spectra of pork meat was devised. This method was successfully implemented. Electrodes fabricated from medical knitting needles and the term means syringes were used in this study to measure the energy-dispersive spectra of flesh. These two different transducers were constructed for the investigation and employed in the measurement process. In medicine, both types of electrodes are utilized; however, assessment findings acquired using the same equipment reveal a distinct disparity between the outcomes of the two measurements. This demonstrates that selecting an electrode for a specific measurement requires careful consideration and consideration overall. In the coming years, the investigation and advancement of weighing electrodes, which are utilized to assess the electronic input resistance of pork meat and over which the research group is concentrating, are further investigated to develop the measurement system electrodes the most appropriate and essential. Using data from knowledge grows.
References
[1]. M.D.OToole, L.A.Marsh, J.L.Davidson, Y.M.Tan, D.W.Armitage, and A. J. Peyton, “Rapid Non-Contact Relative Permittivity Measurement of Fruits and Vegetables using Magnetic Induction Spectroscopy,” Sensors Applications Symposium (SAS), 2015 IEEE, pp. 1 - 6, (2015). DOI: https://doi.org/10.1109/SAS.2015.7133624
[2]. G.H Geesink, F.H Schreutelkamp, R Frankhuizen, H.W Vedder, N.M Faber, R.W Kranen, and M.A Gerritzen, “Prediction of pork quality attributes from near infrared reflectance spectra,” Meat Science, vol. 65, no. 1, pp. 661 - 668, (2003). DOI: https://doi.org/10.1016/S0309-1740(02)00269-3
[3]. K.Cluff, G.K.Naganathan, J.Subbiah, R.Lu, C.R.Calkins, A.Samal, “Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region,” Sensing and Instrumentation for Food Quality and Safety, vol. 2, no. 3, pp. 189 - 196, (2008). DOI: https://doi.org/10.1007/s11694-008-9052-2
[4]. J. L. Damez, S. Clerjon, “Modelling the electrical properties of meat mesostructure during aging,” 53rd International Congress of Meat Science and Technology, pp. 215 - 216, (2007).
[5]. S.Clerjon, J.L.Damez, “Microwave sensing for an objective evaluation of meat ageing,” Journal of Food Engineering, vol. 94, no. 3-4, pp. 379 - 389, (2009). DOI: https://doi.org/10.1016/j.jfoodeng.2009.04.004
[6]. U.Erikson, I.B.Standal, I.G.Aursand, E.Veliyulin, M.Aursand, “Use of NMR in fish processing optimization: A review of recent progress,” Magnetic Resonance in Chemistry, vol. 50, no. 7, pp. 471 - 480, (2012). DOI: https://doi.org/10.1002/mrc.3825
[7]. A. Ziadi, X. Maldague, L. Saucier, C. Duchesne, and R. Gosselin, “Visible and nearinfrared light transmission: A hybrid imaging method for non-destructive meat quality evaluation,” Infrared Physics and Technology, vol. 55, no. 5, pp. 412 - 420, (2012). DOI: https://doi.org/10.1016/j.infrared.2012.05.004
[8]. Y. Liu, F.E. Barton, G.B. Lyon, W.R. Windham, and C.E. Lyon, “Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages,” Journal of Agricultural and Food Chemistry, vol. 52, no. 3, pp. 505 - 510, (2004). DOI: https://doi.org/10.1021/jf0303464
[9]. R. Karoui and C. Blecker, “Fluorescence spectroscopy measurement for quality assessment of food systems A review,” Food and Bioprocess Technology, vol. 4, no. 3, pp. 346 - 386, (2011). DOI: https://doi.org/10.1007/s11947-010-0370-0
[10]. D. T. Trung, N. Phan Kien, T. Duc Hung, D. C. Hieu, and T. Anh Vu, "Electrical impedance measurement for assessment of the pork aging: A preliminary study," 2016 International Conference on Biomedical Engineering (BME-HUST), pp. 95-99, (2016), doi: 10.1109/BME-HUST.2016.7782109. DOI: https://doi.org/10.1109/BME-HUST.2016.7782109
[11]. Nguyen Phan, K., Tran Anh, V., Dang Thanh, T., Phung Xuan, T.,” Upgrade and Complete the Electrical Impedance Measuring System Applying for Meat Quality Analysis and Evaluation,” Tran, DT., Jeon, G., Nguyen, T.D.L., Lu, J., Xuan, and TD. (eds) Intelligent Systems and Networks. ICISN 2021. Lecture Notes in Networks and Systems, vol 243. Springer, Singapore, (2021). DOI: https://doi.org/10.1007/978-981-16-2094-2_36
[12]. J. R. M. a. J. A. Garber, "Analysis of Impedance and Admittance Data for Solids and Liquids," Journal of the Electrochemical Society, vol. 124, no. 7, pp. 1022-1030, July, (1977). DOI: https://doi.org/10.1149/1.2133473
[13]. Cook, D., “Getting Started with Your First Experiment: EIS300 Electrochemical Impedance Techniques- Potentiostat Electrochemical Impedance Spectroscopy,” Gamry (2014) 1.
[14]. C. P. Canales, "Electrochemical Impedance Spectroscopy and Its Applications," in 21st Century Nanostructured Materials - Physics, Chemistry, Classification, and Emerging Applications in Industry, Biomedicine, and Agriculture. London, United Kingdom: IntechOpen, (2021), doi: 10.5772/intechopen.101636 DOI: https://doi.org/10.5772/intechopen.101636
[15]. J. Caicedo-Eraso, F. Díaz-Arango and A. Osorio-Arturo, "Espectroscopia de impedance electrical aplicada al control de la calidad en la industrial aliment aria", Ciencia y Tecnología Agropecuaria, vol. 21, no. 1, pp. 1-20, (2019). DOI: https://doi.org/10.21930/rcta.vol21_num1_art:951
[16]. J. James, S. Clerjon, S. Abouelkaram, and J. Lepetit, "Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat aging," Journal of Food Engineering, vol. 85, no. 1, pp. 116-122, (2008). DOI: https://doi.org/10.1016/j.jfoodeng.2007.07.026
[17]. H. Nguyen and L. Nguyen, "Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement," International Journal of Food Science & Technology, vol. 50, no. 8, pp. 1718-1725, (2015). DOI: https://doi.org/10.1111/ijfs.12847
[18]. Y. Yang, Z. Wang, Q. Ding, L. Huang, C. Wang, and D. Zhu, "Moisture content prediction of porcine meat by bioelectrical impedance spectroscopy," Mathematical and Computer Modelling, vol. 58, no. 3-4, pp. 819-825, (2013). DOI: https://doi.org/10.1016/j.mcm.2012.12.020
[19]. X. Zhao, H. Zhuang, S. Yoon, Y. Dong, W. Wang, and W. Zhao, "Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances," Journal of Food Quality, vol. 2017, pp. 1-16, (2017).
[20]. X. Zhao, H. Zhuang, S. Yoon, Y. Dong, W. Wang, and W. Zhao, "Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances," Journal of Food Quality, vol. 2017, pp. 1-16, (2017). DOI: https://doi.org/10.1155/2017/6370739
[21]. S. Huh, H. Kim, S. Lee, J. Cho, A. Jang, and J. Bae, "Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness," Sensors, vol. 21, no. 3, p. 1001, (2021). DOI: https://doi.org/10.3390/s21031001
