A Technique for Nonmicrobial Freshness Evaluation of Broiler Breast Meat Using a Handheld Electrical Impedance Meter

This study investigated the applicability of a handheld electrical impedance meter (EIM) for nondestructive evaluation of the freshness of broiler breast meat during refrigerated storage. Impedance ratios (2/100 kHz) were measured on Days 0, 1, 2, 3, 5, 7, and 10 of refrigerated storage and were compared with the K-values obtained through high-performance liquid chromatography (HPLC) analysis of adenosine triphosphate (ATP) degradation products. The impedance ratio decreased consistently over time, with SD decreasing from 0.36 on Day 0 to 0.07 on Day 10. A quadratic regression model showed that the impedance ratio decreased with the number of storage days (R² = 0.7561). The K-value increased over time and was also well described by a quadratic regression model (R² = 0.8395). The impedance ratio was strongly negatively correlated with the K-value (r = -0.730; n = 140; p < 0.001), supporting its utility for tracking freshness-related changes. Although the K-value demonstrated a slightly higher explanatory power, the impedance ratio showed sufficient accuracy for practical applications. These findings suggest that the EIM method offers a rapid, simple, and nondestructive alternative to conventional biochemical assays, with potential for implementation in poultry processing and retail environments for on-site freshness assessment.