Abstract Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at α-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at β-dispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo model.

中文翻译：

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射频和微波范围内的创新光子系统可确定鸡肉质量

摘要 如今，家禽业面临的最重要挑战之一是通过非侵入性、准确和快速的技术单独确定肉的质量等级（苍白、柔软和渗出、正常和深色、坚硬和干肉）。为此，研究了射频和微波范围内的介电谱。在射频范围内，介电常数由三点组成的无损传感器测量，钝端电极连接到 Agilent 4294A 阻抗分析仪，在微波范围内，Agilent 85070E 开放式同轴探头连接到 Agilent E8362B 矢量网络使用了分析仪。这项工作证明了 pH 值演变与 α 分散体的介电常数之间的直接关系，而且，主要结构蛋白质的降解与 β 分散的介电常数有直接关系，可以根据蛋白质降解的水平分离肉。最后，本文以基于射频范围光子分析的优质禽肉分类模型结束，使用 Traffano-Schiffo 模型。