A review: Application and research progress of bioimpedance in meat quality inspection

Abstract Bioimpedance is an effective analytical technique for electrochemical system, which has the advantages of rapid, nondestructive, inexpensive, and easy to implement, and has shown a wide application for food quality and safety assessment recently. The main objectives of this review are to review recent progress in the application of bioimpedance in the detection of various meat quality attributes, and conduct a classification review in accordance with detection indicators of meat products, including carcass composition (IMF, fat, water, etc.) and physicochemical properties (TVB‐N, pH, shear force, etc.). In addition, we describe the basic principle of bioimpedance and factors affecting the measurement of impedance. Finally, we discussed the challenges of bioimpedance technology applied to meat quality inspection. The measurement device should be further optimized to reduce the effects of electrode polarization and muscle anisotropy, while more effective equivalent circuit models and data processing methods should be investigated. And the integration of other technologies and the development of certain bio‐detection devices, as well as the point‐of‐need diagnostic devices, are expected to be future trends in impedance technology.