A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation

Rapid detection of pork quality has garnered increasing attention due to its status as one of the most widely consumed meats in the world. This study developed an electrochemical impedance combined with sensory evaluation method to achieve real-time imaging and quality assessment of pork. The optimal parameters for pork detection were determined through system performance tests and a Design of Experiment, which included the use of an adjacent excitation pattern, an excitation current of 15 mA at 10 kHz, a detector diameter of 5 cm, and stainless-steel electrodes embedded in the pork. This method facilitated real-time imaging, evaluated the distribution of lean and fat, and accurately distinguished different qualities, demonstrating strong correlation with sensory assessments. Furthermore, it could assess pork with varying levels of freshness, achieving a distinguishing index of 99.93. Hence, this approach holds promising potential for applications in the domain of meat quality assessment.