Capacitive variations study of fish, cow and pig meat

Meat serves as fabulous source of high quality proteins for human bodies. However, it may be harmful if precautions are not taken to preserve the meat hygienically. One of the important factors relates the health of meat is the amount of residual blood following animal death. Eating properly slaughtered meat(less blood) is safe and less harmful for humans. Currently, there is no device available to differentiate between properly slaughtered and non slaughtered meat. This paper describes the analysis of capacitive variation in fish, slaughtered and non slaughtered cow and pig meats. The proposed model of the meat sample is used, and the relative permittivity and capacitance of fish, slaughtered and non slaughtered and pig meat were theoretically calculated for different blood volumes. There is an inverse variation between the permittivity and the amount of blood in the meat sample. The capacitance of the properly slaughtered meat was found to be greater than that of improperly slaughtered meat and the relative permittivity was observed to follow a linear relation with the capacitance of meat. These variations in measurement could be used to differentiate properly slaughtered (less blood) meat from the improperly slaughtered (large volume of blood) one.