NDLI: Influence of color on dielectric properties of marinated poultry breast meat.

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Influence of color on dielectric properties of marinated poultry breast meat.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Samuel, D. Trabelsi, S.
Description	Country affiliation: United States Author Affiliation: Samuel D ( USDA, ARS, Russell Research Center, 950 College Station Road, Athens, GA 30605, USA. darlene.samuel@ars.usda.gov)
Abstract	The dielectric behavior of foods when exposed to radio-frequency and microwave electric fields is highly influenced by moisture content and the degree of water binding with constituents of the food materials. The ability to correlate specific food quality characteristics with the dielectric properties can lead to the development of rapid, nondestructive techniques for such quality measurements. Water-holding capacity is a critical attribute in meat quality. Up to 50% of raw poultry meat in the United States is marinated with mixtures of water, salts, and phosphates. The objective of this study was to determine if variations in breast meat color would affect the dielectric properties of marinated poultry meat over a broad frequency range from 500 MHz to 50 GHz. Poultry meat was obtained from a local commercial plant in Georgia (USA). Color and pH measurements were taken on the breast filets. Groups of breast filets were sorted into classes of pale and normal before adding marination pickup percentages of 0, 5, 10, and 15. Breast filets were vacuum-tumbled and weighed for pickup percentages. Dielectric properties of the filets were measured with a coaxial open-ended probe on samples equilibrated to 25°C. Samples from pale meat exhibited higher dielectric properties than samples from normal meat. No differences could be observed between samples from pale and normal meat after marination of the samples. Overall, dielectric properties increased as the marination pickup increased ( =0.05). Marination pickup strongly influenced the dielectric loss factor. Differences between samples marinated at different pickup levels were more pronounced at lower frequencies for the dielectric loss factor. As frequency increased, the differences between samples decreased. Differences in dielectric constant between samples were not as consistent as those seen with the dielectric loss factor.
File Format	HTM / HTML
ISSN	00325791
e-ISSN	15253171
Journal	Poultry Science
Issue Number	8
Volume Number	91
Language	English
Publisher	Oxford University Press
Publisher Date	2012-08-01
Publisher Place	Great Britain (UK)
Access Restriction	Open
Subject Keyword	Discipline Veterinary Medicine Dielectric Spectroscopy Meat Animals Hydrogen-ion Concentration
Content Type	Text
Resource Type	Article
Subject	Medicine Animal Science and Zoology

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