Abstract
Changes in quality attributes of aging chicken meat were tracked through measurement of the dielectric properties with an open-ended coaxial probe between 200 MHz and 20 GHz at 23 °C. The chicken meat was stored in a refrigerator for 8 days at 4 °C. Changes in dielectric constant and loss factor were measured daily over an 8-day span study. The dielectric constant decreased with frequency and storage duration with a slope change at about 4 GHz. The frequency dependence of the dielectric loss factor was dominated by the ionic conduction in the lower frequency range and dipolar relaxation of water above 3 GHz. The dielectric loss factor increased with storage duration for frequencies below 3 GHz and remained almost constant above that frequency. A Cole-Cole model revealed that the ionic conductivity, σ, and relaxation time spread, α increased with storage time, while the relaxation time, τ, remained almost constant.
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