TY  - CONF
Y1  - 2012///
SN  - 9781457719677
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-84867977629&doi=10.1109%2fICIAS.2012.6306162&partnerID=40&md5=6c7614dfaf92ccd57f519bafbdca651e
A1  - Mohiri, A.
A1  - Burhanudin, Z.A.
A1  - Ismail, I.
VL  - 1
EP  - 77
CY  - Kuala Lumpur
AV  - none
N2  - Electrical conductivity of meat is influenced by its many constituents such as blood, ions, and water molecules. Conductivity of the properly slaughtered goat meat is expected to be lower than the non-properly slaughtered ones due to the high loss in blood volume during the slaughtering process. In this work, such a difference in conductivity between meat obtained from properly and non-properly slaughtered goats was investigated using impedance analyzer. The conductivity was measured over a frequency range of 50 Hz-4 MHz and up to 168 hours of postmortem time at a constant temperature of 23°C. The results revealed that even after 7 days of postmortem time, 0.1 S/m difference in conductivity between the two types of meat can still be observed particularly at 10 kHz. Based on the results obtained, this difference in the conductivity suggests that the distinction between the two types of goat meat is possible within this predefined frequency. © 2012 IEEE.
N1  - cited By 2; Conference of 2012 4th International Conference on Intelligent and Advanced Systems, ICIAS 2012 ; Conference Date: 12 June 2012 Through 14 June 2012; Conference Code:93534
KW  - Blood volumes; Constant temperature; Electrical conductivity; frequency; Frequency ranges; Goat meat; Impedance analyzer; slaughter; Slaughtering process; Water molecule
KW  -  Dispersion (waves); Dispersions; Electric conductivity
KW  -  Meats
SP  - 74
ID  - scholars2697
TI  - Conductivity dispersion of meat obtained from properly and non-properly slaughtered goats
ER  -