The variations and relationships of bio-impedance,pH and water lose rate in bovine muscles
Haitian Fang · Food Science and Technology International · 2008
The variations and relationships of bio-impedance,pH and water lose rate in bovine muscles near freezing point have been investigated.The result revealed that bio-impedance,pH and water lose rate in bovine muscles changed obviously.The corresponding trendline of the three indexs in 10 days have been drawn;Correlativities between Bio-impedance and pH,pH and water lose rate,water lose rate and bio-impedance showed significantly(α=0.05).