Alternative for Rapid Detection and Screening of Pork, Chicken, and Beef Using Dielectric Properties in the Frequency of 0.5 to 50 GHz

Figures & data

FIGURE 1 The spectra of dielectric constant for different types of ground raw meats over frequencies up to 50 GHz.

FIGURE 2 The spectra of dielectric loss factor for different types of ground raw meats over frequencies up to 50 GHz.

TABLE 1 Dielectric properties of beef, chicken, pork, and mixed meats at frequencies of 7.43 and 31.19 GHz

Meat samples	7.43 GHz		31.19 GHz
	ε′	ε″	ε′	ε″
Beef	43.22	17.23	18.10	20.30
Chicken	46.84	17.85	21.03	20.52
Pork	53.21	15.30	6.13	24.66
Mixed meat	57.00	22.59	18.75	26.09

TABLE 2 Composition of meat samples used in percentage value

Samples	Moisture (%)	Protein (%)	Fat (%)
Beef	69.92	22.03	5.93
Chicken	70.19	23.08	1.07
Pork	70.40	21.11	2.88

FIGURE 3 Dielectric constant of sterilized beef, chicken, and pork at the frequencies of 0.5 to 50 GHz.

FIGURE 4 Dielectric loss factor of sterilized beef, chicken, and pork at the frequencies of 0.5 to 50 GHz.