食肉熟成過程の電磁応答測定システムの開発

抄録

A meat quality evaluation method based on the electrical characteristics has been proposed. In this paper, we developed a measurement system for the electromagnetic response of meat during the maturation process and evaluated its basic performance. Experiments using beef and pork samples demonstrated that the developed system could stably measure the bioimpedance of the meat over a period of 14 days.