%0 Conference Paper
%A Saeed Rabih, A.A.
%A Rawther, M.B.K.
%A Ibrahim, T.B.
%A Burhanudin, Z.A.
%D 2011
%F scholars:1530
%K Blood volumes; Capacitive devices; Chicken breast; Dissipation factors; Effective parameters; Experimental data; FR4 substrates; Frequency ranges; High quality; Key factors; Maxwell-Garnett mixing; Medium for microorganism; Parallel plate capacitors; Percentage error; properly slaughtered and non properly slaughtered chicken; Relative permittivity, Blood; Meats; Permittivity, Animals
%P 819-824
%R 10.1109/CHUSER.2011.6163850
%T Characterization of properly slaughtered and non properly slaughtered chicken
%U https://khub.utp.edu.my/scholars/1530/
%X Meat is considered as a source of high quality protein for humans. One of the most effective parameters which influence the quality of meat is the residual blood in the meat after slaughtering the animal. Blood is a good medium for microorganisms to grow and poison or deteriorate the meat. The proper slaughtering of animals is the key factor to reduce the blood volume in the meat. Currently, there is no device available to differentiate properly slaughtered meat from non properly slaughtered meat. The aim of this paper is to design a capacitive device to differentiate properly slaughtered chicken from non properly slaughtered chicken. Dielectric properties (relative permittivity and dissipation factor) of chicken breast were measured using Parallel plate capacitor and GW Instek LCR-816 meter in the frequency range 100 Hz to 2 kHz. The measurements were conducted 3 hours, 24 hours, and 48 hours up to 14 days of slaughtering. Properly slaughtered chicken has shown lower dielectric properties compared to the non properly slaughtered chicken. Dielectric constants of A4 paper and FR4 substrate were measured to investigate the performance of the setup, where very low percentage error, 0.47 was achieved. Experimental data were validated theoretically using Maxwell Garnett mixing rule and they were in good agreement. In terms of color, there was a clear difference, where the properly slaughtered chickens are a light red and the non properly slaughtered chickens are more reddish. © 2011 IEEE.
%Z cited By 1; Conference of 2011 IEEE Colloquium on Humanities, Science and Engineering, CHUSER 2011 ; Conference Date: 5 December 2011 Through 6 December 2011; Conference Code:89137