Object Quality indicator Predictor variable Frequency Algorithm Accuracy Reference Ageing state: beef Heifers WBSF Electrical impedance(EI), conductivity(EC) A wide range for EI, 1 KHz for EC CA [63 ] beef Mechanical resistance 1,100 kHz LRA [64 ] beef Mechanical resistance Lineic impedance index (I); contact impedance (CI) 100 Hz LRA [61 ] Cull cows Mechanical resistance 8 selected parameters related to complex impedance 100 Hz–1.5 MHz LRA [59 ] Beef and veal Time of postmortem period 40 Hz–110 MHz TA — [14 ] PSE, DFD, and RFN: pork Porcine muscle pH45 Changes in phase angle 1 kHz CA [65 ] Pig carcass Drip loss at 24 h Electrical impedance 1000 Hz PLS [66 ] Green ham pH45 α , and 8 kHz–1 MHz MRA [47 ] Lean pork tenderloins TAC, TVB-N 20, 200 Hz, 2, 20, 200 kHz NRA [13 ] Freshness: fish Carp, herring and sea bass Hypoxanthine content Phase angle 2.5 kHz LRA [67 ] Grass carps TAC, 1 kHz, 16 kHz CA [68 ] Bighead carp pH, texture, TVB-N, 1 kHz, 20 kHz CA [69 ] Sea bream TVB-N Impedance modulus and phase 1 Hz–1 MHz PLS [70 ] Carp Storage time (ST), SA Morphological characteristic parameter, impedance modulus, phase 1 Hz–1 MHz LRA [17 ] Defrosting: fish and chicken Sea bass Slow-frozen in 1 and 2 cycles, Fast-frozen in 1 and 2 cycles Resistance, reactance, water, fat content, WHC and pH 1 Hz–1 MHz PCA, DA 78% for total samples, 100% for the unfrozen [71 ] Salmon Frozen and stored for 15, 30 and 60 days, frozen in 1 and 2 cycles Impedance modulus and phase 1 Hz–1 MHz PCA, DA 71.93% [72 ] Sea bream Frozen and stored for 15, 30 and 60 days, frozen in 1 and 2 cycles Impedance modulus and phase 1 Hz–1 MHz PCA, DA 70.24% [73 ] Sea bass Frozen for 1 month with and without temperature fluctuations (TF), frozen for 4 months with and without TF Impedance modulus and phase 0.1–1000 kHz ANOVA, LRA [74 ] Atlantic chub mackerel Slow-frozen in 1 and 2 cycles, Fast-frozen in 1 and 2 cycles Resistance, reactance 1 Hz–1 MHz ANOVA — [75 ] Chicken breast meat 1 and 2 frozen-thawed cycles Impedance modulus and phase 50–200 kHz LVQNN 100% for fresh, >90% for one cycle, >88% for two cycles [60 ] Chicken breast meat 1, 2, and 3 frozen-thawed cycles 50 Hz, 200 kHz LVQNN 100%, 97.5%, 87.5%, and 77.5% for 0, 1, 2, and 3 cycles samples, respectively [15 ] Water, fat, and salt: meat Potted minced pork products Water (W), lipid (L) Impedance modulus and phase 5 kHz–2 MHz PLS A standard deviation of the residues of 0.66% for W and 1.08% for L [76 ] Porcine meat Water 1–250 kHz LRA [45 ] Chicken breast meat Water Impedance module and phase 1 Hz–1 MHz PLS [58 ] Green ham Visual fatness α , conformation, ham weight8 kHz–1 MHz MRA [47 ] Beef and pork from different size grinds Fat Resistance, temperature, weight 50 kHz — [77 ] Pig of various breeds and cattle Intramuscular fat 500 Hz–100 kHz SFR, CA [62 ] Minced pork loin Salt Impedance modulus and phase 100 Hz–1 MHz PLS [57 ] Minced pork loin Sodium chloride, sodium nitrite, sodium nitrate content Impedance modulus and phase 1 kHz–1 MHz PLS p1 = 0.985, NR = 0.388 for chloride; [78 ] Dry-cured hams of three qualities (deep spoilage, spoiled swollen, and unaltered) Salt Impedance modulus and phase 100 Hz–1 kHz PLS [79 ] Salt and water: fish Fresh salted Atlantic salmon Salt, water, water phase salt (WPS) Conductance at 1 MHz, capacitance increment 1, 10 MHz LRA [80 ] Fresh salted rainbow trout Salt, water, WPS Impedance modulus and phase 50 kHz LRA, MRA [16 ] Salmon during salting-smoking process Salt, water, water activity ( Impedance modulus and phase 1 Hz–1 MHz PLS RMSEP = 0.685 for salt, 0.006 for [81 ] Smoked salmon and cod products (of different brands and batches) Salt, water, lipid, Impedance modulus and phase 1 Hz–1 MHz PLS [82 ]
