Non-invasive Detection of Moisture in Meat Tissue Using S-Parameters of Microstrip Antennas

This study presents research on the application of radiofrequency techniques for detecting hydration changes in pork meat. An ultra-wideband fractal antenna was employed to explore the electromagnetic spectroscopy response of the material across a broad frequency range. The results demonstrate the capability of RF spectroscopy to identify significant variations in the S₁₁ and S₂₁ parameters, which correlate with the meat’s hydration levels. It was determined that the 1.7 GHz frequency exhibits high sensitivity to these changes, highlighting its potential for developing non-destructive methods for assessing meat quality. The proposed methodology offers a promising alternative to conventional techniques, paving the way for efficient, real-time hydration monitoring in the food industry.