Abstract
This study was conducted to estimate beef fat content by measuring impedance with LCR meter equipped with touch type electrodes. Steaks were prepared from bovine m. semitendinosus, m. longissimus thoracis, and m. gluteus medius. The impedance of these steaks was measured with LCR meter equipped with touch type electrodes. The crude fat content of steak was determined by a soxhlet method. Relationship between crude fat content and impedance of steak was analyzed by simple regression analysis. High positive correlation was observed between crude fat content and impedance of steak.
