Effect of body orientation and joint movement on local bioimpedance measurements.

The purpose of this pilot study was to determine if body orientation, skin treatment, joint angle, and shoulder arch movements affect localized bioimpedance spectroscopy (BIS) measurement. Nowadays, there are various wearable and portable impedance measurement tools in different shapes and sizes. Therefore, the body position and orientation of the subject during measurement may be of great importance for the comparability of the results.

Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect.

The detection of meat quality defects can involve both subjective and objective methods. PSE-like meat is linked to a common pork defect and can be caused by rapid post-mortem damage of muscle fibers. This damage can again be linked to various factors, such as a low ultimate pH or a higher slaughter weight.

Bioimpedance-based Authentication of Defrosted Versus Fresh Pork at the End of Refrigerated Shelf Life.

Correct food labeling is a legal requirement and helps consumers to make informed purchasing choices. Mislabeling defrosted meat as fresh is illegal in the EU. However, there are no standardized technologies to authenticate fresh versus defrosted meat.

Diabetic Foot Assessment using Skin Impedance in a Custom Made Sensor-sock.

Diabetic peripheral neuropathy (DPN) may lead to several changes in the skin, and some of these may influence the skin impedance spectrum. In the present study we have developed a prototype solution for skin impedance spectroscopy at selected skin sites (big toe pulp, heel and toe ball) that was tested in a pilot study on five patients with DPN and five healthy controls. At the big toe, most of the controls had markedly lower impedance than the DPN group, especially in the range of 1-100 kHz.

Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects.

During post-mortem conversion from muscle to meat, diverse quality anomalies can emerge. Recent pork defects are often accompanied by deteriorating fibre structure. Here we investigate how bioimpedance response, an indicator of structural disintegration, can help in detecting quality defects.

Temperature dependence of the microwave dielectric properties of [Formula: see text]-aminobutyric acid.

The GABA molecule is the major inhibitory neurotransmitter in the mammalian central nervous system. Through binding to post-synaptic neurons, GABA reduces the neuronal excitability by hyperpolarization. Correct binding between the GABA molecules and its receptors relies on molecular recognition.

Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing.

This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measured for fresh pork, thawed pork, and during quick and slow thawing. A clear difference was observed between fresh and thawed samples for both impedance parameters.

Monitoring Electric Impedance During Freezing and Thawing of Saline and De-ionized Water.

Physiological saline (0.9% NaCl) and deionized water were frozen in a laboratory chest freezer and impedance was monitored throughout freezing and thawing. The resistive and reactive components of electrical impedance were measured for these samples during freezing and thawing (heating) within a temperature range between 20 °C and -48 °C.

Detectability of the degree of freeze damage in meat depends on analytic-tool selection.

Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the sensitive analytical tools needed to directly validate product changes that result from potential improvements in freezing technology. To benchmark analytical tools relevant to meat research and production, we froze pork samples using traditional (-25 °C, -35 °C) and cryogenic freezing (-196 °C).