{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T20:43:16Z","timestamp":1772829796966,"version":"3.50.1"},"reference-count":24,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2021,6,16]],"date-time":"2021-06-16T00:00:00Z","timestamp":1623801600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Norges Forskningsr\u00e5d","award":["294767"],"award-info":[{"award-number":["294767"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measured for fresh pork, thawed pork, and during quick and slow thawing. A clear difference was observed between fresh and thawed samples for both impedance parameters. Impedance was different between the fresh and the frozen-thawed samples, but there were no impedance differences between frozen-thawed samples and the ones that were frozen-thawed and then stored at +3 \u00b0C for an additional 16 h after thawing. The phase angle was also different between fresh and the frozen-thawed samples. At high frequency, there were small, but clear phase angle differences between frozen-thawed samples and the samples that were frozen-thawed and subsequently stored for more than 16 h at +3 \u00b0C. Furthermore, the deep learning model LSTM-RNN (long short-term memory recurrent neural network) was found to be a promising way to classify the different methods of thawing.<\/jats:p>","DOI":"10.3390\/s21124129","type":"journal-article","created":{"date-parts":[[2021,6,16]],"date-time":"2021-06-16T21:58:32Z","timestamp":1623880712000},"page":"4129","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Feasibility of Using Electrical Impedance Spectroscopy for Assessing Biological Cell Damage during Freezing and Thawing"],"prefix":"10.3390","volume":"21","author":[{"given":"Sisay Mebre","family":"Abie","sequence":"first","affiliation":[{"name":"Department of Physics, University of Oslo, 0316 Oslo, Norway"}]},{"given":"\u00d8rjan Gr\u00f8ttem","family":"Martinsen","sequence":"additional","affiliation":[{"name":"Department of Physics, University of Oslo, 0316 Oslo, Norway"},{"name":"Department of Clinical and Biomedical Engineering, Oslo University Hospital, 0372 Oslo, Norway"}]},{"given":"Bj\u00f8rg","family":"Egelandsdal","sequence":"additional","affiliation":[{"name":"Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 \u00c5s, Norway"}]},{"given":"Jie","family":"Hou","sequence":"additional","affiliation":[{"name":"Department of Physics, University of Oslo, 0316 Oslo, Norway"},{"name":"Department of Clinical and Biomedical Engineering, Oslo University Hospital, 0372 Oslo, Norway"}]},{"given":"Fr\u00f8ydis","family":"Bjerke","sequence":"additional","affiliation":[{"name":"Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway"}]},{"given":"Alex","family":"Mason","sequence":"additional","affiliation":[{"name":"Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway"},{"name":"Faculty of Science and Technology, Norwegian University of Life Sciences, 1432 \u00c5s, Norway"}]},{"given":"Daniel","family":"M\u00fcnch","sequence":"additional","affiliation":[{"name":"Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway"},{"name":"Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Aas, Norway"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,16]]},"reference":[{"key":"ref_1","unstructured":"Fennema, O.R., Powrie, W.D., and Marth, E.H. 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