The dielectrical properties of meat are to a large extent dependent
on the state of the cell membranes, and also on molecular composition,
the presence of ions, electrical charges on proteins and pH variations
that lead to a complex dielectric spectrum
Some of the techniques involved are of particular interest as they can
explore the material without requiring any contact, but unfortunately
they are often costly and difficult to use on the production line. The purpose
of this paper is to provide a non-exhaustive overview of recent approaches
and the latest research in electromagnetic methods developed
for evaluating the quality of different meat products, and to examine
the possibility of their deployment. These techniques are now making
their way out of the laboratory. In addition, several sensors and devices
are reviewed