應用生物阻抗分析於牛肉品質評價

Evaluation of Beef Quality based on Electrical Impedance Analysis

井原偲文(Ihara Shinobu)

指導教授 ： 李允中 ； 北村 豊

國立臺灣大學/生物資源暨農學院/生物產業機電工程學研究所/碩士(2018年)

https://doi.org/10.6342/NTU201800650

摘要

無資料

關鍵字

Beef ； Electrical index ； Non-destructive evaluation ； Wet aging

並列摘要

In this study, we applied Electrical Impedance Spectroscopy (EIS) to nondestructive quality monitoring of aging meat, and focused on developing more accurate electrical indexes on aging beef quality. The relationship between the electrical indexes derived from Impedance Ratio (I.R.) or admittance (Y), and physical properties such as drip loss, cooking loss, water holding capacity, and shear force of beef loin wet aged for 0 to 21 days were analyzed to develop the new electrical indexes. I.R. was derived from the ratio between electrical impedance measured parallel to and perpendicular to the muscle fibers on low frequency domain. Furthermore, the degradation of muscle fibers was observed by optical microscope. 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).

並列關鍵字

Beef ； Electrical index ； Non-destructive evaluation ； Wet aging

參考文獻

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