Abstract:
Beef is a nutritious food containing high protein and essential amino acids which is one of the
most popular food ingredients in the world where the food and agriculture organization predicts
the demand for beef will continue to increase until 2050. However, beef is an easy food item
damaged because meat is an ideal medium for microbial growth. This research is to evaluate beef
quality using the PCI-6221-based impedance spectroscopic method which is run using software
LabVIEW. The quality, measures the impedance and pH as well as for testing based on virtual
instruments. The measurement process uses a platinum electrode sensor with alternating current,
and the frequency used is from 10 Hz to 50 kHz which is set in the software. Thickness of beef
is, namely 1 cm, 2 cm and 3 cm. The results of 3 cm showed the impedance value decreased with
increasing frequency and increasing storage period from 0 days to 5 days at room temperature
due to more permeable cell membranes in the beef. Measurement of pH using the same time and
size variation of meat obtain results that increased with increasing storage period due to the
activity of microorganisms in meat.
