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Bioimpedance-based authentication of defrosted versus fresh pork at the end of refrigerated shelf life Cover

Bioimpedance-based authentication of defrosted versus fresh pork at the end of refrigerated shelf life

Journal of Electrical Bioimpedance
Volume 13 (2022): Issue 1 (January 2022)
By: ,  ,  ,   and    
Open Access
|Jan 2023
Figures & tables

Figures & Tables

Figure 2

Individual impedance response spectra and Py values indicate almost complete separation of refrigerated and subsequently frozen-thawed pork samples (N=20 for each test group and one specific electrode position). A. Impedance spectra before freezing (refrigerated) and after thawing (frozen-thawed). B. Histogram plot of Py values for all pork sirloin samples, as extracted from one specific position measurement.

Figure 1

Measuring the bioimpedance of sirloin cuts. Four different positions were chosen for the electrode, two with the electrode inserted perpendicular to the anterior-posterior axis of the LTL (A, B; approximately also perpendicular to the main muscle fiber direction) and two positions along the anterior-posterior axis (C, D; approximately in line with the main muscle fiber direction C, D). The side facing the camera is the dorsal side of the LTL muscle (depicted axes: anterior/posterior & left/right).

Figure 3

Individual impedance phase angle responses in pork before and after freezing-thawing (N=20 per treatment group). A. The phase angle of refrigerated and frozen-thawed meat measured in one specific position. B. The distribution of phase angle values at 110 kHz reveals apparent differences between refrigerated and frozen-thawed samples.

Summary of the analyzed full factorial design (ANOVA) with Py as response and a two-level factor encoding for potentially confounding effects (R/FT = refrigerated/frozen-thawed; On/Al = electrode position ‘on-top’ into back muscle/see Fig_ 1C, D versus ‘along’, through back muscle/see Fig_ 1A, B; Pos = Position of electrode, left and right side of the sample; * = p > 0_2)_

PyVariablesExplained variance (adj.) (%)p-value
Main factorsR/FT12.8<0.001
On/Al-*
Pos
0.2
0.051
InteractionF/FT. On/Al-*
F/FT. Pos1.40.106
On/Al.Pos
-
*
CovariatesDriploss (22.5 ± 1.2g)-**
Weight (335.4 ±7.4g)3.70.009
pH (5.22 ± 0.01)
 -
*
Error 79.5-
DOI: https://doi.org/10.2478/joeb-2022-0017 | Journal eISSN: 1891-5469
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Language: English
Page range: 125 - 131
Submitted on: Sep 29, 2022
Published on: Jan 14, 2023
Published by: University of Oslo
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Bioimpedance,
freezing,
thawing,
meat,
phase angle,
Py-parameter,
food labelling
Related subjects:
Engineering,
Bioengineering and biomedical engineering,
Biomedical electronics,
Life sciences,
Biophysics,
Medicine,
Biomedical engineering,
Physics,
Spectroscopy and metrology

© 2023 Daniel E. Osen, Sisay Mebre Abie, Ørjan G. Martinsen, Bjørg Egelandsdal, Daniel Münch, published by University of Oslo
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 13 (2022): Issue 1 (January 2022)
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