Conductivity dispersion of meat obtained from properly and non-properly slaughtered goats
Electrical conductivity of meat is influenced by its many constituents such as blood, ions, and water molecules. Conductivity of the properly slaughtered goat meat is expected to be lower than the non-properly slaughtered ones due to the high loss in blood volume during the slaughtering process. In...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=6306162 http://eprints.utp.edu.my/8405/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Electrical conductivity of meat is influenced by its many constituents such as blood, ions, and water molecules. Conductivity of the properly slaughtered goat meat is expected to be lower than the non-properly slaughtered ones due to the high loss in blood volume during the slaughtering process. In this work, such a difference in conductivity between meat obtained from properly and non-properly slaughtered goats was investigated using impedance analyzer. The conductivity was measured over a frequency range of 50 Hz-4 MHz and up to 168 hours of postmortem time at a constant temperature of 23°C. The results revealed that even after 7 days of postmortem time, ~0.1 S/m difference in conductivity between the two types of meat can still be observed particularly at ~10 kHz. Based on the results obtained, this difference in the conductivity suggests that the distinction between the two types of goat meat is possible within this predefined frequency. |
|---|