The electrical conductivity of beef and pork in relation to its maturity

Wal, P.G. van der; Dekker, T.P.; Velthuysen, A. van; Boxtel, H.L. van

The electrical conductivity of beef and pork in relation to its maturity

1980

Wal, P.G. van der | Dekker, T.P. | Velthuysen, A. van | Boxtel, H.L. van (Instituut voor Veeteeltkundig Onderzoek "Schoonoord", Zeist (Netherlands))

The electrical conductivity of meat can be represented by a number, named Z-value, which is the quotient of the electrical conductivities at two frequencies (5 kHz and 100 kHz). This Z-value decreases with time post slaughter, approaching a value of about 1.00. This decrease also indicates that the ageing process is more rapid in pork than in beef.

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