Variation of the dielectric properties of chicken meat with frequency and temperature

Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperatures ranging from −20 to +25 °C. To ensure temperature uniformity between the different components of the measurement assembly, the measurements were performed in a temperature-controlled chamber. At a given temperature, the frequency dependence of the dielectric constant reveals two relaxations while those of the dielectric loss factor are dominated by ionic conduction in the lower range and a broad dipolar relaxation at higher frequencies. At a given frequency, the temperature dependence reveals a sharp increase of dielectric properties at about 0 °C which is typical of materials with high water content and indicates the transition from ice-like behavior to liquid-like behavior. 3-D representations of the dielectric properties as a function of frequency and temperature show the combined influence of water binding, ionic conduction, and dipolar relaxation.