The dielectric properties of meat

Author

Bodakian, B. ; Hart, F.X.

Author_Institution

Dept. of Phys., American Univ. of Beirut, New York, NY, USA

Volume

1

Issue

2

fYear

1994

fDate

4/1/1994 12:00:00 AM

Firstpage

181

Lastpage

187

Abstract

The permittivity and conductivity of beef and chicken samples were measured in the frequency range of 1 Hz to 1 MHz. Differences were observed in these dielectric spectra for commercially purchased, as compared to freshly slaughtered samples. In particular, fresh samples display a greater directional anisotropy in their electrical properties and a smaller, frequency-dependent conductivity. Changes in the dielectric properties are also produced by freezing and cooking procedures. These results indicate that measurement of the low-frequency dielectric properties of meat products could serve as a monitor of their storage and preparation history

Keywords

dielectric properties of solids; electrical conductivity of solids; food processing industry; permittivity measurement; beef; chicken; commercially purchased samples; cooking procedures; dielectric properties; dielectric spectra; directional anisotropy; electrical properties; freezing procedures; frequency-dependent conductivity; freshly slaughtered samples; low-frequency properties; meat; preparation history monitor; storage monitor; Anisotropic magnetoresistance; Conductivity measurement; Dielectric measurements; Electrodes; Frequency measurement; Monitoring; Muscles; Needles; Permittivity measurement; Physics;

fLanguage

English

Journal_Title

Dielectrics and Electrical Insulation, IEEE Transactions on

Publisher

ieee

ISSN

1070-9878

Type

jour

DOI

10.1109/94.300250

Filename

300250