Meat Freshness Assessment based on Impedance Spectroscopy and Distribution of Relaxation Times (DRT)

Impedance spectroscopy shows excellent potential for meat monitoring and classification in the supermarket. Different muscles of veal and beef were measured in a wide frequency range, and the Distribution of Relaxation Times (DRT) was used to extract the impedance spectra’s parameters. A fuzzy logic model applies these parameters to classify meat according to its freshness. During Kramer-Kronig results, the spectra have low residuals between 0.59% and 2.49%. DRT results show a different number of peaks between veal and beef. 3 (R||C) elements are needed for the veal to fit the spectra. However, five peaks are needed for the beef. Finally, the fuzzy logic results have a good accuracy between 60% and 100% to classify the freshness of different muscles.