tent in that higher moisture leads to higher values of both
the dielectric constant (e0) and loss factor (e00). In this
research, lean meat contains a high level of moisture
(70.12%) compared to beef dripping (0%). As fat increases,
the amount of lean meat was reduced and the moisture
reduced proportionally, (Table 2). The work of (Sipahioglu
et al., 2003) shows that the effect of ash content is not significant
on dielectric constant (e0) compared to water and
the loss factor (e0) increased with ash content. Ash increases
the loss factor (e0) by increasing the ionic component of the
lost factor (e0) at lower frequencies. In this study, the effect
of ionic conduction on the loss factor is considered minimal
due to its high operating frequencies (8–12 GHz).