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Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic pl...

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Detalles Bibliográficos
Autores principales:	Huh, Sooin, Kim, Hye-Jin, Lee, Seungah, Cho, Jinwoo, Jang, Aera, Bae, Joonsung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7867294/ https://www.ncbi.nlm.nih.gov/pubmed/33540678 http://dx.doi.org/10.3390/s21031001

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