Dielectric Characterisation of Biological Tissues

Meat is a source of protein for our daily nutrition consumption. However, consumers still doubt if the meat product has been slaughtered properly to ensure that meat is hygienic. One significant different from these slaughtering techniques is the blood volume retained in meat after slaughtered. Using dielectric principle, the differences of the blood volume will affect it properties especially for molecular polarization process. Calculation of meat impedance will vary which indirectly characterize the meat properties. However, a suitable device for measuring purpose which is portable, cheap and user friendly is not produce yet. This project will link the concept of biological tissues and dielectric principle to characterize the properties of meat.