Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
Dielectric Spectroscopy of Fresh Chicken Breast Meat
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 073095.(doi:10.13031/2013.23194)
Authors: Stuart O Nelson, Samir Trabelsi, Hong Zhuang
Keywords: Dielectric spectroscopy, chicken meat, deboning time, Pectoralis, dielectric constant, dielectric loss factor, dielectric properties, permittivity
The dielectric properties of fresh chicken breast meat were measured at temperatures from 5 to 85 °C over the frequency range from 10 MHz to 1.8 GHz by dielectric spectroscopy techniques with an open-ended coaxial-line probe and impedance analyzer. Samples were cut from both the Pectoralis major and Pectoralis minor muscle tissue for the measurements and placed in a temperature-controlled sample holder for the dielectric spectroscopy measurements. Samples representing two time periods after deboning, 2 h and 24 h postmortem, were included in the study. For the temperature range from 5 to 65 °C, temperature dependence and frequency dependence of the dielectric constant were similar for both kinds of muscle tissue and for the two deboning times. The temperature coefficient for the dielectric constant was positive at frequencies below about 200 MHz and negative at frequencies above that region. The dielectric loss factors were also similar in their frequency and temperature dependence for both kinds of muscle tissue and both deboning times. The behavior of the dielectric properties at temperatures above 65 °C was less predictable, probably because of changes due to cooking of the tissue. In general, dielectric properties of P. minor were somewhat greater than those of P. major, but values for the two deboning times were similar.(Download PDF) (Export to EndNotes)