New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time

TRAFFANO-SCHIFFO, MARIA VICTORIA; CASTRO-GIRALDEZ, MARTA; COLOM, RICARDO J.; TALENS, PAU; FITO, PEDRO J.

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Año: 2021 vol. 292

0260-8774

Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the dielectric properties can be useful to predict its metabolic status. The aim of the work was to analyze the dielectric spectra during postmortem time in chicken meat, trying to understand and to relate each dispersion phenomenon with the biochemical metabolism. Broiler breasts were studied from 5 to 146 h postmortem. Proteins, pH, color, lactate content, microstructure and dielectric properties in radiofrequency and microwave ranges, were analyzed. It has been demonstrated that the amplitude of the dielectric constant in β-dispersion is able to determine actin-myosin system degradation and also, dielectric properties in α, β dispersions and the ionic conductivity allow to determine chicken meat postmortem time, non-destructively.