Title: The use of dielectric spectroscopy as a tool for predicting meat quality in poultry Authors
|Karnuah, Arthur -|
|Anthony, Nicholas -|
|Aggrey, Sammy -|
Submitted to: International Journal of Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 1, 2012
Publication Date: December 17, 2012
Citation: Samuel, D.D., Trabelsi, S., Karnuah, A., Anthony, N., Aggrey, S. 2012. The use of dielectric spectroscopy as a tool for predicting meat quality in poultry. International Journal of Poultry Science. 11(9):551-555. Interpretive Summary: There is an increased interest in dielectric spectroscopy due to its potential use in sensing certain quality characteristics. The advantages of using spectroscopy include rapid data acquisition, minimal sample preparation, simultaneous determination of several quality parameters, and the ability to replace more expensive and slower technology. The ability to predict meat quality from on-line measurements has great commercial potential, especially for water-holding capacity which ultimately increases yield. Dielectric properties were measured over a broad frequency range between 200 MHz and 50 GHz for poultry breast meat samples. Color, pH, cooked yield, and water holding capacity were also determined to examine any correlations with the dielectric properties. The data showed a potential for dielectric spectroscopy to be used as a predictor of meat quality when correlated with the loss tangent.
Technical Abstract: Interest in dielectric spectroscopy has increased due to its potential use as an on-line tool for predicting meat quality. The use of dielectric spectroscopy for predicting poultry meat quality was investigated. The following quality parameters were measured: pH, color, water holding capacity (WHC), cook loss, and drip loss. Dielectric properties were obtained utilizing a Hewlett-Packard 85070E open-ended coaxial-line probe and an N5230C PNA L-Network Analyzer through a flexible coaxial cable. Measurements were collected at 501 frequencies on a logarithmic scale from 200 MHz to 50 GHz. Pearson correlation factors were determined to investigate the relationship between the quality measurements and the dielectric properties which included the dielectric constant, the dielectric loss factor and the dielectric loss tangent. Weak correlations were found between the dielectric constant and the dielectric loss factor and the quality parameters measured. However, the loss tangent showed a more promising relationship with the quality parameters at frequencies between 14 and 19 GHz. The results indicate the potential for utilizing dielectric spectroscopy as a tool for predicting of meat quality related to extreme values of pH and color.