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Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality
- Traffano-Schiffo, Maria Victoria, Castro-Giraldez, Marta, Colom, Ricardo J., Fito, Pedro J.
- Journal of food engineering 2018 v.239 pp. 1-7
- chicken meat, dielectric properties, electrodes, impedance, meat quality, models, pH, photons, poultry industry, protein degradation, structural proteins
- Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at α-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at β-dispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo model.