[The electrical resistance and impedance of mammalian muscles during the first days after slaughter. I: bovine diaphragm].

In the view of characterizing the animal tissues with respect to their physical properties, the AA. have investigated on the behaviour of the electrical responses of bovine diaphragmatic muscle. In particolar the resistance and the impedance (at a fixed frequency of 20 Hz, sinusoidal wave) have been checked in samples from the 4th up to the 148th hour after slaughter. The results of these experiments show that, during the maturation of the meat, there is a decrease of the values of the resistance and of the capacitive reactance. On the basis of the data acquired, the only hypothesis explaining the course of the research could be that the electrical properties of the meat are greatly influenced in a very relevant way by capacitive structures and in lower degree by a pure resistive medium.