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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 李允中,北村 豊 | |
| dc.contributor.author | Ihara Shinobu | en |
| dc.contributor.author | 井原偲文 | zh_TW |
| dc.date.accessioned | 2021-06-17T03:30:22Z | - |
| dc.date.available | 2019-03-01 | |
| dc.date.copyright | 2018-03-01 | |
| dc.date.issued | 2018 | |
| dc.date.submitted | 2018-02-22 | |
| dc.identifier.citation | References
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Jean-Louis Damez, S.C., Saı¨d Abouelkaram, Jacques Lepetit, Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. Journal of Food Engineering, 2008. 85: p. 7. 7. Damez, J.L., et al., Electrical impedance probing of the muscle food anisotropy for meat ageing control. Food Control, 2008. 19(10): p. 931-939. 8. Jean-Louis Damez, S.C., Saı¨d Abouelkaram, Jacques Lepetit, Dielectric behavior of beef meat in the 1–1500 kHz range: Simulation with the Fricke/Cole–Cole model. Meat Science, 2007. 77: p. 8. 9. Lepetit, J., et al., Electrical impedance and tenderisation in bovine meat. Meat Science, 2002. 60(1): p. 51-62. 10. C.E. Byrne, D.J.T., D.J. Buckley, Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Sci, 2000. 54. 11. Ouali, A., Sensory quality of meat as affected by muscle biochemistry and modern technologies, in Animal Biotechnology and the Quality of Meat Production. 1991, Elsevier. p. 85-105. 12. Swatland, H.J. Objective measurement of physical aspects of meat quality. in Proceedings of the 42nd Annual Receptional Meat Conference. 1989. 13. Yuan H. Brad Kim, R.K., Linda M. Samuelsson, Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Science, 2016. 111:p. 9. 14. Saito, K., et al., Shokuniku no rikagaku bunnseki oyobi kannouhyouka manyuaru (Written in Japanese). 2010: National Livestock Breeding Center Incorporated Administrative Agency. 15. Wheeler, T.L., RESEARCH GUIDELINES FOR COOKERY, SENSORY EVALUATION, AND INSTRUMENTAL TENDERNESS MEASUREMENTS OF MEAT. 2015: American meat science association. 16. 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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/69841 | - |
| dc.description.abstract | In this study, we applied Electrical Impedance Spectroscopy (EIS) to nondestructive quality monitoring of aging meat, and focused on developing more accurate electrical indexes on aging beef quality. The relationship between the electrical indexes derived from Impedance Ratio (I.R.) or admittance (Y), and physical properties such as drip loss, cooking loss, water holding capacity, and shear force of beef loin wet aged for 0 to 21 days were analyzed to develop the new electrical indexes. I.R. was derived from the ratio between electrical impedance measured parallel to and perpendicular to the muscle fibers on low frequency domain. Furthermore, the degradation of muscle fibers was observed by optical microscope. The investigated electrical indexes had higher correlations with shear force (0.52 ≦R2 ≦0.58) compared to correlations with aging days (0.34 ≦ R2 ≦ 0.39). | en |
| dc.description.provenance | Made available in DSpace on 2021-06-17T03:30:22Z (GMT). No. of bitstreams: 1 ntu-107-R05631046-1.pdf: 1610364 bytes, checksum: a052ad7cb9a317e46029e26a6532fced (MD5) Previous issue date: 2018 | en |
| dc.description.tableofcontents | Abstract Ⅰ
Contents Ⅱ Notations and abbreviations 1 1. Introduction 2 2. Materials and Methods 2-1 Materials and aging treatment 4 2-2 Allocating method of each regime for each measurement 4 2-3 Methods 5 2-3-1 Drip loss 5 2-3-2 Water holding capacity (WHC) 6 2-3-3 Texture measurement by Warner-Bratzler shear force and Cooking loss 6 2-3-4 Electrical properties 2-3-4-1 Apparatus for Electrical properties 7 2-3-4-2 Measurement method of Electrical properties 8 2-3-5 Observation by optical microscope 8 3. Analytical methods 3-1 Definitions of electrical indexes 10 3-1-1 Integrated Impedance Ratio (I.I.R.) 10 3-1-2 Normalized Impedance Ratio (N.I.R.) 11 3-1-3 Modified AlY (Mod AlY) 12 3-2 Statistical analysis 13 4. Results and Discussions 4-1 Drip loss, Cooking loss, WHC, and Shear force 14 4-2 Electrical parameters 4-2-1 Impedance |Z| value 15 4-2-2 Impedance Ratio (I.R.) 16 4-3 Electrical indexes 17 4-4 Correlations among parameters 17 4-5 Observation by microscope 19 5. Conclusions 21 Figures and Tables 22 References 49 | |
| dc.language.iso | en | |
| dc.subject | Beef | zh_TW |
| dc.subject | Electrical index | zh_TW |
| dc.subject | Non-destructive evaluation | zh_TW |
| dc.subject | Wet aging | zh_TW |
| dc.title | 應用生物阻抗分析於牛肉品質評價 | zh_TW |
| dc.title | Evaluation of Beef Quality based on Electrical Impedance Analysis | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 106-1 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 吉田 滋樹,宮崎 均,陳世銘 | |
| dc.subject.keyword | Beef,Electrical index,Non-destructive evaluation,Wet aging, | zh_TW |
| dc.relation.page | 51 | |
| dc.identifier.doi | 10.6342/NTU201800650 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2018-02-22 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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