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

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