Figures & data
FIGURE 1 Experimental setup for measuring dielectric properties.
FIGURE 2 Meat samples placed in the cell for dielectric properties measurements.
FIGURE 3 Dielectric constant of various pork quality classes for fresh and frozen samples (left and right), respectively, at 2400 MHz.
FIGURE 4 Dielectric loss factor of various pork quality classes for fresh and frozen samples (left and right), respectively, at 2400 MHz.
FIGURE 5 Loss tangent as a function of temperature at 2400 MHz for fresh and frozen samples (left and right), respectively.
FIGURE 6 Loss tangent as a function of frequency at 70°C for fresh and frozen samples (left and right), respectively.
FIGURE 7 Canonical analysis plot of fresh meat samples from four quality classes based on their dielectric properties.
FIGURE 8 Canonical analysis plot of frozen meat samples from four quality classes based on their dielectric properties.
TABLE 1 Cross-validation matrix for the classification of fresh and frozen meat into four quality classes using dielectric properties