Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat

Dell’Osa, A. H.; Battacone, G.; Pulina, G.; Fois, A.; Tocco, F.; Loviselli, A.; Concu, A.; Velluzzi, F.

doi:10.2478/joeb-2021-0002

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.

References

Damez JL, Clerjon S, Abouelkaram S. Mesostructure assessed by alternating current spectroscopy during meat ageing. Proc 51st Int Con Meat Sc and Tech, Baltimore, USA, 7–12 August; 2005, 327–330.
Search in Google Scholar Back to article
Kleibel A, Pfutzer H, Krause E. Measurement of dielectric loss factor: a routine method of recognizing PSE muscle. Fleishwirtschaft. 1983;63:1183.
Search in Google Scholar Back to article
Kristensen L, Purslow P. The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Sci. 2001;58:17–23. https://doi.org/10.1016/S0309-1740(00)00125-X
Search in Google Scholar Back to article
Lepetit J, Hamel C. Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageing. Meat Sci. 1998;49:249–254. https://doi.org/10.1016/S0309-1740(97)00130-7
Search in Google Scholar Back to article
Dell’Osa AH, Battacone G, Pulina G, Fois A, Concu A, Kalb A, Melis S, Tocco F, Loviselli A, Velluzzi F. Bio-electrical impedance device for remote control of an indirect index of mechanical tenderness in ripening beef meat. Int. J. Mechanics and Control. 2020;21:139–146.
Search in Google Scholar Back to article
Damez JL, Clerjon S. Quantifying and predicting meat and products quality attributes using electromagnetic waves: an overview. Meat Sci. 2013;95:879–896. https://doi.org/10.1016/j.meatsci.2013.04.037
Search in Google Scholar Back to article
Banach JK, Zywica R. The effect of electrical stimulation and freezing on electrical conductivity of beef trimed at various times after slaughter. J Food Eng. 2010;100: 119–124. https://doi.org/10.1016/j.jfoodeng.2010.03.035
Search in Google Scholar Back to article
Battacone G, Pulina G, Acciaro M, Manca C, Concu D, Fois A, Concu A. Resistive component of meat electrical bioimpedance. Proc 16th Int Conf on Elec Bioimp, Stockholm, Sweden, 19–23 June; 2016; 70.
Search in Google Scholar Back to article
Fricke H, Morse S. A mathematical treatment of the electrical conductivity and capacity of disperse systems I. The electric conductivity of a suspension of homogeneous spheroids. Phys Rev 1924;24:575–587. https://doi.org/10.1103/PhysRev.24.575
Search in Google Scholar Back to article
Fricke H, Morse S. The electric capacity of tumors of the breast. J Cancer Res. 1926;10:340–376. https://doi.org/10.1371/journal.pone.0023421
Search in Google Scholar Back to article
Charpenter J, Goutefongea R, Salé P, Thomasset A. La discrimination des viandres fraiches et congelées par mesure d’impédance à deux frequencies. Annales de Biologie Animale Biochimique et Biophysique 1972;12:173–178. https://doi.org/10.1051/rnd:19720115
Search in Google Scholar Back to article
Damez JL, Clerjon S. Meat quality using biophysical method related to meat structure. Meat Sci. 2008;80:132–149. https://doi:10.1016/j.meatsci.2008.05.039
Search in Google Scholar Back to article
Chen TH, Zhu YP, Wang P, Han MY, Wang P, Xu XL, Zhou GH. Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties. J. Food Eng. 2017;196:95–100. https://doi.org/10.1016/j.jfoodeng.2016.10.003
Search in Google Scholar Back to article
Analog Devices: Low Power, Five Electrode, Electrocardiogram (ECG) Analog Front End with respiration measurement and pace detection. ADAS1000 datasheet, 2012. Available online: https://www.analog.com/media/en/technical-documentation/data-sheets/ADAS1000_1000-1_1000-2.pdf (accessed on 05 May 2020).
Search in Google Scholar Back to article
Tocco F, Crisafulli A, Marongiu E, Milia R, Kalb A, Concu A. A portable device to assess underwater change of cardio dynamic variables by impedance cardiography. J. Phys.: Conf. Ser. 2012; 407:012026. https://doi.org/10.1088/1742-6596/407/1/012026
Search in Google Scholar Back to article
Tocco F, Crisafulli A, Melis F, Porru C, Pittau G, Milia R, Concu A. Cardiovascular adjustments in breath-hold diving: comparison between divers and non-divers in simulated dynamic apnoea. Eur. J. Appl. Physiol. 2012;112:543–54. https://doi.org/10.1007/s00421-011-2006-0
Search in Google Scholar Back to article
Tocco F, Marongiu E, Pinna M, Roberto S, Pusceddu M, Angius L, Migliaccio G, Milia R, Concu A, Crisafulli A. Assessment of circulatory adjustments during underwater apnoea in elite divers by means of a portable device. Acta Physiol (Oxf). 2013;207:290–298. https://doi.org/10.1111/apha.12000
Search in Google Scholar Back to article
Marongiu E, Crisafulli A, Ghiani G, Olla S, Roberto S, Pinna M, Pusceddu M, Palazzolo M, Sanna I, Concu A, Tocco F. Cardiovascular Responses during free-diving in the sea. Int. J. Sports Med. 2015;36:297–301. https://doi.org/10.1055/s-0034-1389969
Search in Google Scholar Back to article
Serra C. Evaluation of cardiodynamic tolerance limits in pilots engaged in simulations of critical activities with the use of dedicated instrumentation. Master of Science in Biomedical Engineering, thesis supervisors: Andrea Manuello Bertetto, Alberto Concu, Politecnico di Torino, Italy, 2020.
Search in Google Scholar Back to article
Cesarani A, Sorbolini S, Criscione A, Bordonaro S, Pulina G, Battacone G, Marletta D, Gaspa G, Macciotta NPP. Genome-wide variability and selection signatures in Italian island cattle breeds. Anim. Genet. 2018;49:371–383. https://doi.org/10.1111/age.12697
Search in Google Scholar Back to article
Byrne C E, Troy D J, Buckley D J. Postmortem changes in muscle electrical properties of bovine M. Longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Sci. 2000;54:23–34. https://doi.org/10.1016/S0309-1740(99)00055-8
Search in Google Scholar Back to article
Damez JL, Clerjon S, Abouelkaram S, Lepetit J. Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. J Food Eng. 2008;85:116–122. https://doi.org/10.1016/j.jfoodeng.2007.07.026
Search in Google Scholar Back to article
Gabriel C, Gabriel S, Corthout E. The dielectric properties of biological tissues: I. Literature survey. 1996 Phys. Med. Biol. 1996;41:2231–2249. https://doi.org/10.1088/0031-9155/41/11/001
Search in Google Scholar Back to article
Gabriel S, Lau R W, Gabriel C. The dielectric properties of biological tissues: II. Measurements in the frequency range 10 Hz to 20 GHz. 1996 Phys. Med. Biol. 1996;41:2251–2269. https://doi.org/10.1088/0031-9155/41/11/002
Search in Google Scholar Back to article
Gabriel S, Lau R W, Gabriel C. The dielectric properties of biological tissues: III. Parametric models for the dielectric spectrum of tissues. 1996 Phys. Med. Biol. 1996;41:2271–2293. https://doi.org/10.1088/0031-9155/41/11/003
Search in Google Scholar Back to article
Krzywinski M, Altman N. Visualizing samples with box plots. Nat. Methods. 2014;11:119–120. https://doi.org/10.1038/nmeth.2813
Search in Google Scholar Back to article
Streit M, Gehlenborg N. Bar charts and box plots. Nat. Methods. 2014;11:117. https://doi.org/10.1038/nmeth.2807
Search in Google Scholar Back to article
Lepetit J, Salé P, Favier R, Dalle R. Electrical impedance and tenderization in bovine meat. Meat Sci. 2002;60: 51–62. https://doi.org/10.1016/S0309-1740(01)00104-8
Search in Google Scholar Back to article
Rahelić S, Puač S. Structure of beef longissimus dorsi muscle frozen at various temperatures: Part 1-histological changes in muscle frozen at −10, −22, −33, −78, −115 and −196°C. Meat Sci. 1985;14:63–72. https://doi.org/10.1016/0309-1740(85)90082-8
Search in Google Scholar Back to article
Egelandsdal B, Abie SM, Bjarnadottir S, Zhu H, Kolstad H, Bjerke F, Martinsen ØG, Mason A, Münch D. Detectability of the degree of freeze damage in meat depends on analytic-tool selection. Meat Sci. 2019;152:8–19. https://doi.org/10.1016/j.meatsci.2019.02.002
Search in Google Scholar Back to article
Ngapo TM, Babare IH, Reynolds J, Mawson RF. Freezing rate storage effects on the ultrastructure of samples of pork. Meat Sci. 1999;53:158–168. https://doi.org/10.1016/s0309-1740(99)00051-0.
Search in Google Scholar Back to article
Setyabrata D, Kim b. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles. Meat Sci. 2019;151:64–74. https://doi:10.1016/j.meatsci.2019.01.007.
Search in Google Scholar Back to article
Grujić R, Petrović L, Pikula B, Amidžić L. Definition of the optimum freezing rate-1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates. Meat Sci. 1993;33:301–318. https://doi.org/10.1016/0309-1740(93)90003-Z
Search in Google Scholar Back to article
Salé P. Appareil de detection des viandres decongelees par mesure de conductance eletrique. Bulletin de l’Institut International du Froid. 1972;2:265–275.
Search in Google Scholar Back to article

Electrical impedance to easily discover undeclared freeze-thaw cycles in slaughtered bovine meat

Abstract

Paradigm

My account