Premium
Dielectric properties of fresh rabbit meat in the microwave range
Author(s) -
GómezSalazar Julián Andrés,
AlvaradoIglesias Rosalía,
Kaur Tejinder,
CoronaChávez Alonso,
OlveraCervantes José Luis,
RojasLaguna Roberto,
SosaMorales María Elena
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15631
Subject(s) - dielectric , longissimus thoracis , microwave , materials science , coaxial , nuclear magnetic resonance , biomedical engineering , anatomy , chemistry , analytical chemistry (journal) , zoology , biology , medicine , electrical engineering , optoelectronics , tenderness , physics , chromatography , quantum mechanics , engineering
Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles ( Biceps femoris, Tensor fasciae latae , and Longissimus thoracis ) from California rabbits (male and female) were measured with the open‐ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature ( p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. Practical Application These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.