摘要
【Abstract】The pH of venison is affected by deer capture methods, which affects its water‐holding capacity (WHC) during heating. Therefore, cooking or processing venison requires careful consideration of WHC at different pH levels. While this requires nondestructively measuring the pH of venison during distribution, there are no established methods to nondestructively distinguish between normal‐ and high‐pH meats. We investigated the relationship between the pH of venison and impedance measured with touch‐type electrodes. Significant negative correlations were found between pH before and after storage and drip loss (p < 0.05) and between impedance before storage using touch‐type electrodes measured at 10 kHz and pH after 24 h of storage (p < 0.01). These results provided an estimating equation (y = −0.10x + 10.84) that can be used to nondestructively determine the pH of venison (y) after 24 h of storage by measuring its impedance (x) before storage using touch‐type electrodes measured at 10 kHz (p < 0.01). Therefore, this study suggests the possibility of nondestructively estimating venison pH by measuring impedance using touch‐type electrodes.
摘要译文
【摘要】鹿的pH值受鹿捕获方法的影响，这会影响其在加热过程中其持有能力（WHC）。因此，烹饪或加工鹿肉需要在不同的pH水平上仔细考虑WHC。尽管这需要在分布期间无损坏测量鹿肉的pH值，但没有建立的方法可以非损坏区分正常肉和高pH肉。我们研究了用触摸型电极测量的鹿肉的pH和阻抗之间的关系。在存储前后，pH和滴水损失（p <0.05）之间的pH显着（在存储前使用接触型电极在10 kHz和24小时后pH）之间发现了显着的负相关性（p <0.01）。这些结果提供了一个估计方程（y = -0.10x+10.84），该方程可用于在存储24小时后通过测量其阻抗（x），然后使用在10 kHz处测量的触摸型电极来确定鹿肉（y）的pH值（x）（x）（p <0.01）。因此，这项研究表明，通过使用触摸型电极测量阻抗，可能不受伤害估计鹿肉pH值。
Akari Igarashi [1];Takayuki Muramoto (https://orcid.org/0000-0002-7167-6660) [2];. Impedance measurement for nondestructive venison pH estimation using touch‐type electrodes[J]. Animal Science Journal, 2025,96(1)