Electrical impedance analysis of pork tissues during storage-Reference-Cited by-同舟云学术

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Electrical impedance analysis of pork tissues during storage

Published:2017-08-17 Issue:1 Volume:12 Page:164-172
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Bai Xue,Hou Jumin,Wang Lu,Wang Minghui,Wang Xia,Wu Chunhui,Yu Libo,Yang Jie,Leng Yue,Sun Yonghai

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9627-x/fulltext.html

Reference36 articles.

1. T.H. Chen, Y.P. Zhu, P. Wang, M.Y. Han, R. Wei, X.L. Xu, G.H. Zhou, The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle. Meat Sci. 116, 151–157 (2016)

2. J.L. Damez, S. Clerjon, S. Abouelkaram, J. Lepetit, Electrical impedance probing of the muscle food anisotropy for meat ageing control. Food Control 19, 931–939 (2008)

3. D. Ercolini, I. Ferrocino, A. Nasi, M. Ndagijimana, P. Vernocchi, L.A. Storia, L. Laghi, G. Mauriello, M.E. Guerzoni, F. Villani, Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Appl. Environ. Microbiol. 77, 7372–7381 (2011)

4. H.B. Nguyen, L.T. Nguyen, Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement. Int. J. Food Sci. Technol. 50, 1718–1725 (2015)

5. C.G. Marta, B. Patricia, T. Fidel, F. Pedro, Low—frequency dielectric spectrum to determine pork meat quality. Innov. Food Sci. Emerg. 11, 376–386 (2010)

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