Microwaves and electromagnetic sensors offer a non-invasive solution,
but are not widely used in the meat industry. The relevant quality
attributes that can be assessed with the mare related to structure, composition
(particularly water content), water state and water distribution in
the product, and particularly water content profiles
In the high frequency range the dielectric properties of meat are closely
correlated with water state and water content. Dielectric relaxation
spectroscopy determines the response of the molecular motion of polar
molecules in the sample to a weak external alternating electric field. As
the frequency of the electric field is increased, it reaches a frequency
called the relaxation frequency when the polar molecule can no longer
rotate with the electric field. Dielectric properties change significantly
around this relaxation frequency