: pp. 15-20
Lviv Polytechnic National University
Lviv Polytechnic National University

The freshness of the meat is one of the indexes of its quality. However, it is often frozen to be transported and stored. After unfreezing, it is offered to a consumer as a fresh one. Quality of that meat is worse, but the price is, mainly, identical to the cost of meat that wasn’t frozen. 

The method of authentication of both fresh and unfrozen meat is considered. The essence of this method lies in the analysis of reactive constituents of impedance or admittance of the multiport element with two ports which is attributed to the controlled parameters of meat. We have investigated the change of active and reactive constituents of impedance and admittance of fresh and unfrozen chicken meat in the frequency range of 100 Hz – 100 kHz. The difference of active constituent of fresh meat from the similar of the thawed meat consists only in the magnitude of the peaks in a certain frequency range. 

The  reactive  constituent  takes  on  an  extreme  value  in  the  marked  range  for  fresh  meat.  The  reactive  constituent  of impedance  droningly  grows  for  the  unfrozen  meat  and  falls  for  admittance.  This  makes  the  main  identification  sign  for  the detection of meat’s  freezing. The considered method of  impedance spectroscopy  is applied  for  the analysis of meat of different quality descriptions, for instance, by comparing of impedance of the controlled sample to the impedance of sample of the known quality. 

The  difference  in  the  offered  method  of  authentication  of  fresh  and  thawed  meats  consists  of  analyzing  the  reactive constituents of impedance or admittance on the fixed frequencies of the chosen frequency range. The form of graphic dependence, in  so doing,  is  the  alteration of  electric parameter of  sample, namely  the direction of  change of  reactive  constituent on  certain frequencies. It provides the invariance of the results to the different impacts.

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