Research and Development of Pork Quality Detecting System Based on Bio-Impedance Characteristic

Nowadays major detection methods of pork quality can be concluded into sensory detection and chemical detection. The former tends to lack accuracy while the latter is complicated and time-consuming. The relationship between the electrical properties of meat and bio-impedance has been studied to determine declines in the quality of pig products, which provided a more efficient, reliable and convenient detecting system for application. This paper, from innovation adoption perspective, is based on the analysis of basic theories of bio-impedance, aiming at developing a system identifying the degree of pig products. It contained a signal generator, a signal processing circuit and a measuring probe as the major parts. Experiments were conducted on known dielectric constant of organic solvents to show linear growth with permittivity increases. Thus sensor calibration curve was obtained. Comparing the relative changes of the same pork sample with the data illustrated by the sensor, the experimental results showed unanimous in stability and accuracy. With the calibration and standardization of the system, a device for defining the quality of meat will be available, which inaugurated a convenient and efficient approach for quality-definition and served the process of meat-testing laboratory.