Characterization and Modeling of Dielectric Properties of Turkey Meat

The dielectric properties of turkey meat at water activities of 0.84 to 0.98 were measured at 2450 and 915MHz. Equations were developed as a function of temperature, moisture, water activity, and ash, and compared to literature equations. Unexpected results were: as the water activity decreased or ash increased, the dielectric constant increased with temperature, and dielectric loss factor of reduced moisture samples was determined by moisture not ash. It is theorized that the effect of temperature on dielectric constant is a function of the ratio of bound to free water. Glycerol did not affect the dielectric properties, while lactic acid decreases them by promoting water loss during protein denaturation.