The dielectric properties of meat

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.>