title: Dielectric properties of beef, beef liver, chicken and salmon at frequencies from 100 to 2500 MHz.
abstract: The dielectric properties of uncooked beef, beef liver, chicken and salmon meat were measured at frequencies between 100 and 2500 MHz and at selected temperatures between 1.2 degrees C and 65 degrees C. Experimental method and the sample holder are briefly described. The results for the dielectric constant and the dielectric loss factor are presented as a function of frequency at selected temperatures and show a trend consistent with theoretical expectation.
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D004553:Electric Conductivity; D008099:Liver; D008460:Meat; D008872:Microwaves; D011846:Radio Waves; D012474:Salmon