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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » Research » Publications at this Location » Publication #384559

Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality & Safety Assessment Research

Title: Microwave dielectric properties of marinated chicken breast

Author
item Trabelsi, Samir

Submitted to: Microwave Power Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/5/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary: Chicken meat quality is of interest to both producers and consumers. With the rising demand for inexpensive proteins source, there is a need for tools for rapid assessment of the quality parameters of chicken meat. Because chicken meat is 70% water by composition, methods and sensors based on measurement of the dielectric properties (electric signature) are suitable for developing tools for rapid quality assessment. In the US half of raw poultry meat is marinated to increase the water holding capacity and cook yield. In this study, dielectric properties of marinated and non-marinated chicken breast were measured at 22oC and microwave frequencies ranging from 200 megahertz to 20 Gigahertz. Results show significant difference between the marinated and non-marinated chicken breast meat in the lower frequency range.

Technical Abstract: Chicken meat constitutes one of the main inexpensive sources of proteins. Therefore, there has been a steady increase in both demand and consumption of chicken meat. Monitoring and assessment of the quality of chicken meat at the processing plant and selling outlets require the development of new tools for on-line implementation. Microwave dielectric-based methods and sensors are suitable for real-time in-line measurements since chicken meat is 70% water by composition. The first step for the development of such methods and sensors is accurate measurement of the dielectric properties and the development of models correlating these properties with the quality attributes of interest including water holding capacity, freshness, and texture. In the United States, half of the raw poultry meat is marinated to increase water holding capacity and cook yield. Therefore, in this study and for purpose of comparison, dielectric properties of non-marinated and marinated chicken breast meat were measured with a coaxial line probe at microwave frequencies between 0.2 GHz and 20 GHz at a room temperature of 22 oC.