The widespread use of electromagnetic waves for meat quality assessment
is due to their practicality and their ability to explore the material.
Depending on the frequency or the wavelength used, electromagnetic
waves are more or less likely to be reflected in the meat or be transmitted
and absorbed, offering the possibility to objectively quantify quality
factors through physical measurements. The targeted quality factors
are characterized from the review and analysis of the reflected and
transmittedwaves after sometimes sophisticated computation, nowfacilitated
by the power of modern computers