Microwave-Based Sensor Dedicated to the Characterization of Meat Freshness

This paper presents a microwave sensor designed to dielectrically characterize tissues of animal origin (duck in our case) in the frequency range of 0.1 to 6 GHz for meat freshness evaluation. This contact sensor is used as a transmit-and-receive sensor. Its validity is firstly verified with reference liquids. A dielectric characterization is then performed on a duck breast at different maturation days. In each case, repeatability of the measurements was checked. The obtained dielectric response of the duck breast changes over time. This result enables the future use of the sensor and the measurement technique in various applications and for the agroindustry notably for the monitoring of the meat freshness.