Characterization of slaughtered and non-slaughtered goat meat using low frequency

This research investigates the possibility of differentiating slaughtered and non-slaughtered goat meat using capacitor. The use of dielectric spectra to discriminate slaughtered and non-slaughtered meat in goat muscle during postmortem period was evaluated. The changes in dielectric properties during meat ageing were analyzed in terms of permittivity for each meat test. For these purposes, the capacitance was measured from 10 Hz to 500 Hz perpendicular to muscle fiber directions. The measured values were used to calculate the dielectric constant of meat at various time intervals. Significant differences in dielectric properties between slaughtered and non-slaughtered tissue was observed in the experimental Results. Thus, the dielectric properties can be used to differentiate between slaughtered and non-slaughtered meat.