| 摘要 |
A method for determination of meat freshness according to which one passes current with different frequencies through meat, with measurement of its electric conductivity, with determination and with analysis of frequency dependence of impedance. One measures reactive component of admittance of impedance, with analysis of the values of those at different frequencies, at that at presence of extreme value of component meat is identified as fresh, and at absence of that – as being frozen. |
