The impedance and physicochemistry of pork loins at five chilled storage periods (0, 1, 3, 7, 15 days) were characterized in order to explore the effects of chilling on the cell physiological status of pork tissues. The impedance spectra were analyzed by an equivalent circuit model with needle and bar electrodes. Meat traits including cooking loss, color, pH, texture properties and electrical conductivity were measured. The conductivity and pH of pork increased, and the color and texture parameters all significantly differed. The measured impedance of pork tissues can be described well by a modified Hayden model. The impedance characteristics of samples revealed that the structures and integrity of cell membranes in pork tissues were damaged with the prolonged storage time. The findings prove the potential of electrical impedance spectroscopy in evaluating the physiological status of pork tissues during chilled storage.

为了研究冷藏对猪肉组织细胞生理状态的影响，对猪腰肉在五个冷藏期（0、1、3、7、15天）的阻抗和理化特性进行了表征。通过具有针和棒电极的等效电路模型分析了阻抗谱。测量了包括蒸煮损失，颜色，pH，质地特性和电导率在内的肉质特征。猪肉的电导率和pH值增加，颜色和质地参数均显着不同。改进的海登模型可以很好地描述猪肉组织的测量阻抗。样品的阻抗特性表明，随着储存时间的延长，猪肉组织中细胞膜的结构和完整性受到破坏。