Dielectric Properties of Frozen Meats

AbstractFactors that affect the dielectric properties of frozen meats at low temperatures are examined in an attempt to establish a predictive modelling basis for these properties and to obtain a more basic understanding of low temperature dielectric behavior in biological materials. Dielectric constant and loss measurements were made for frozen samples of beef, chicken breast, chicken thigh, pork and turkey roll using a short-circuited coaxial line technique at temperatures of -20° and -40°C and frequencies of 300, 915 and 2450 MHz, These measurements suggest the presence of significant amounts of free water and dissolved ions at low temperatures. Dielectric properties of the frozen meats were generally predicted by a physical-chemical model involving pockets of saturated aqueous sodium chloride suspended in a field of solids and ice at thermodynamic equilibrium.