| Popis: |
This work develops a simple technique to evaluate the sirloin pork quality based on its electrical impedance. The measurement of tissue electrical properties can reveal the quality of meat because tissue has certain electrical characteristics such as impedance and conductivity, which change according to post-mortem time. The preliminary results show that the impedance of pork is reduced by time and increased by measurement frequency. Especially, when pork is washed by potassium nitrate, the impedance is much lower than the impedance of the unwashed fresh one. |
