Dielectric Properties of Pork Muscle

Dielectric properties were measured across a frequency range from 200 MHz to 20 GHz and temperature range from 25 to 85°C for pork meat samples (grouped in four different quality classes). Dielectric properties varied widely with frequency and the loss tangents of different meat quality classes followed different trends. Discriminant analysis indicated that 2400 MHz was most significant (P < 0.05) for separation of the different classes. There were significant changes (P < 0.05) in the dielectric properties within the range of the temperatures corresponding to protein denaturation temperatures. There was clear segregation between the firm and non-exudative (red, firm, and non-exudative; pale, firm, and non-exudative) and the soft and exudative (red, soft, and exudative; pale, soft and exudative) samples. The results showed that dielectric properties could be useful in meat quality classifications.