4. Conclusion
The complex permittivity of beef samples with varying
fat content over a fixed frequency range was evaluated
using dielectric probe and waveguide cell techniques for
the first time in microwave and millimetre wave ranges.
The dielectric probe method has proven useful for determining
the complex permittivity over a wide frequency
range and establishing that frequencies in the band 8–
12 GHz are suitable for more detailed analysis using a narrowband
waveguide cell. The waveguide cell technique has
shown a nearly linear relationship between complex permittivity
and fat content. Plots of permittivity against fat
content show good potential for the method to be accurately
calibrated to meet the requirement of the meat industry.
The influence of temperature and density on the sample
complex permittivity has been established and procedures
can be adapted to reduce or eliminate any dependence.
This study suggests that there is great potential for the
use of microwave sensors in the meat industry, however,
the research only studied one species of meat taken from
one anatomical location within the animal. Therefore, further
research is needed to explore the full potential of this
method on a broad range of meat and meats products