Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing

Author:

Damez Jean-Louis,Clerjon Sylvie,Abouelkaram Saïd,Lepetit Jacques

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. A review of the relationships of PH with physical aspects of pork quality;Bendall;Meat Science,1988

2. Beef muscle osmotic pressure as assessed by differential scanning calorimetry (DSC);Bonnet;International Journal of Food Science and Technology,1992

3. Post mortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall;Byrne;Meat Science,2000

4. Callow, E. H. (1936). The electrical resistance of muscular tissue and its relation to curing. Annual report of food investigations board (p. 57). London: HMSO.

5. Callow, E. H. (1939). The structure of muscular tissue. Annual report of food investigations board (pp. 55–59). London: HMSO.

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