Dielectric Properties of Pork Muscle

Ngadi, Michael; Dev, Satyanarayan; Raghavan, Vijaya; Kazemi, Samira

doi:10.1080/10942912.2010.528112

Cited by 18 publications

(12 citation statements)

References 16 publications

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“…For instance, dielectric properties of animals can be different compared to those of human beings though dielectric properties of adult pork tissues are found to be close to those of humans [15]- [17]. Besides, dielectric properties of tissues change with the age of the animal [18] or as the time passes from the death of the animal [9]. Moreover, temperature impacts the dielectric properties of the tissues [16], which obviously has clear impact on the in-body channel characteristics.…”

Section: Introductionmentioning

confidence: 99%

On the UWB in-Body Propagation Measurements Using Pork Meat

Särestöniemi

Pomalaza‐Ráez

Kissi

et al. 2020

Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering

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This paper presents a study on the in-body propagation using pork meat at the lower ultrawideband (UWB) frequency band 3.74-4.25 GHz of the wireless body area network (WBAN) standard 802.15.6. Pork meat in terms of the dielectric properties is one of the most similar to human tissues and thus is commonly used in in-body propagation studies. Nevertheless, there are differences in the dielectric properties, creating some differences also in the radio propagation. The first objective of this paper is to investigate by simulations the propagation differences between human and pork tissue layer models. The simulations results show clear differences between the channel characteristics obtained using a human tissues and pork tissues: within the frequency range of interest, the path loss with pork meat can be up to 5 dB less than with the human meat. The second objective of this paper is to study, by measurements, the in-body channel characteristics using different types of pork meat piece having different fat and muscle compositions. It was found that path loss is clearly higher with the pork meat having separate skin, fat, and muscle layers compared to the pork meat having interlaced fat and muscle layers. Furthermore, the third objective of this paper is to study the impact of the meat temperature on the measured channel characteristics by comparing the channels obtained with the meat at the temperatures of 12°C and at 37°C. Also, in this case clear differences were observed in path loss: within the frequency range of interest, the path loss was maximum 5 dB lower with meat at 37°C than with a colder meat. The results presented in this paper provide useful information and relevant aspects for the in-body propagation studies conducted with pork meat.

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Section: Introductionmentioning

confidence: 99%

On the UWB in-Body Propagation Measurements Using Pork Meat

Särestöniemi

Pomalaza‐Ráez

Kissi

et al. 2020

Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering

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“…Temperature could have a great effect on the dielectric properties of many substances. [24,25] In this study for the four fruit nectars considered an increase in temperature led to an increase in both the relative dielectric constant and the dielectric loss factor, although effects do not occur in the same manner for the two properties. Mean values with standard deviations of ε 0 r and ε 00 r in the temperature range of 25-60°C for selected frequencies are listed in Tables 1a-1d.…”

Section: Effect Of Temperature On Dielectric Propertiesmentioning

confidence: 70%

Dielectric Characterization of Fruit Nectars at Low RF Frequencies

Cammalleri

Lombardo

Rubino

2015

International Journal of Food Properties

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Dielectric properties of apple, apricot, peach, and pear nectars were studied in the frequency range from 15 kHz to 30 MHz and the temperature range from 25 to 60°C. Both the relative dielectric constants and the dielectric loss factors decreased by increasing frequency and increased linearly with increasing temperature with values in the order 10 4 -10 2 and 10 5 -10 2 , respectively. The power dissipation densities and the power penetration depths were found to increase linearly with temperature. Power dissipation densities remained essentially constant for all the samples while power penetration depths decreased significantly on increasing frequency. The dependence of each of the two dielectric properties on frequency and temperature has been described by two simple equations that proved to be adequate to describe the trend of the relative dielectric constant and dielectric loss factor for all the frequencies temperatures considered. It has been established that the dominant mechanism for the dielectric loss is ionic conductivity.

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“…Nine rabbits ( Oryctolagus cuniculus , California breed), randomly selected (three 100 days old males, three 100 days old females, and three 180 days old females, weighting of ±50 g), were provided by the National Center of Rabbit located in the city of Irapuato, Mexico. Reports on DP studies of meats included 30 chicken breasts (Trabelsi et al., 2014), 20 chicken breasts (Trabelsi, 2015), or in other cases, the number or pieces is not specified for pork meat (Ngadi et al., 2015). Reports for other meat studies included six pork legs (Gómez et al., 2015), or nine legs and nine breasts from chicken (Taşkiran et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

“…More recently, Ngadi et al. (2015) determined the DPs of pork muscle in a frequency range from 200 MHz to 20 GHz and temperature range from 25 to 85 ◦C. The authors used DPs as a nondestructive method to classify cooked meat into different quality classes and showed the relationship between changes in DPs and meat qualities.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of fresh rabbit meat in the microwave range

Gómez‐Salazar

Alvarado-Iglesias

Kaur

et al. 2021

Journal of Food Science

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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.

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Dielectric Properties of Pork Muscle

Cited by 18 publications

References 16 publications

On the UWB in-Body Propagation Measurements Using Pork Meat

On the UWB in-Body Propagation Measurements Using Pork Meat

Dielectric Characterization of Fruit Nectars at Low RF Frequencies

Dielectric properties of fresh rabbit meat in the microwave range

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