Physical Sensors for Quality Control during Processing 453Effects of Electromagnetic Radiation , edited by C.
Polk and E. Postow. Boca Raton, Fla. : CRC Press.
Foster , K. R. , and H. P. Schwan. 1996. Dielectric proper-
ties of tissues. In Handbook of Biological Effects of
Electromagnetic Fields , edited by C. Polk and E.
Postow. Boca Raton, Fla. : CRC Press.
Fumi è re , O. , G. Sinnaeve , and P. Dardenne. 2000.
Attempted authentication of cut pieces of chicken
meat from certifi ed production using near infrared
spectroscopy. Journal of Near Infrared Spectroscopy
8 : 27 – 34.
Gabriel , C. 1996. Compilation of the Dielectric
Properties of Body Tissues at RF and Microwave
Frequencies. Report N. AL/OE - TR - 1996 - 0037 ,
Occupational and Environmental Health Directorate,
Radiofrequency Radiation Division. Brooks Air Force
Base, Texas.
Gabriel , C. 2006. Dielectric properties of biological
materials. In Bioengineering and Biophysical Aspects
of Electromagnetic Fields, Handbook of Biological
Effects of Electromagnetic Fields , edited by F. S.
Barnes and B. Greenebaum. Boca Raton, Fla. : CRC
Press.
Gabriel, C., and S. Gabriel. 1996. Compilation of the
Dielectric Properties of Body Tissues at RF and
Microwave Frequencies. http://www.emfdosimetry.
org/dielectric/Report/Report.html.
Gabriel , C. , S. Gabriel , and E. Corthout. 1996a.
The dielectric properties of biological tissues: I.
Literature survey. Physics in Medicine and Biology
41 ( 11 ): 2231 – 2249.
Gabriel , S. , R. W. Lau , and C. Gabriel. 1996b. The
dielectric properties of biological tissues: II.
Measurements in the frequency range 10 Hz to
20 GHz. Physics in Medicine and Biology
41 ( 11 ): 2251 – 2269.
Gabriel , S. , R. W. Lau , and C. Gabriel. 1996c. The
dielectric properties of biological tissues: III.
Parametric models for the dielectric spectrum
of tissues. Physics in Medicine and Biology
41 ( 11 ): 2271 – 2293.
Garcia - Rey , R. M. , J. Garc í a - Olmo , E. De Pedro , R.
Quiles - Zafra , and M. D. Luque de Castro. 2005.
Prediction of texture and color of dry - cured ham by
visible and near infrared spectroscopy using fi ber
optic probe. Meat Science 70 ( 2 ): 357 – 363.
Geesink , G. H. , F. H. Schreutelkamp , R. Frankhuizen ,
H. W. Vedder , N. M. Faber , R. W. Kranen , and M.
A. Gerritzen. 2003. Prediction of pork quality attri-
butes from near infrared refl ectance spectra. Meat
Science 65 ( 1 ): 661 – 668.
Gonz á lez - Martin , I. , C. Gonz á lez - P é rez , N. Hern á ndez -
M é ndez , N. Á lvarez - Garc í a , and J. L. Hern á ndez -
Andaluz. 2002a. On - line nondestructive determination
of proteins and infi ltrated fat in Iberian pork loin
by near infrared spectrometry with a remote refl ec-
tance fi bre optic probe. Analytica Chimica Acta
453 ( 2 ): 281 – 288.
Gonz á lez - Martin , I. , C. Gonz á lez - P é rez , J. Hern á ndez -
M é ndez , and N. Á lvarez - Garc í a. 2002b. Mineral
analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork
loin by near infrared refl ectance spectrometry:Clerjon , S. , and J. L. Damez. 2007. Microwave sensing
for meat and fi sh structure evaluation. Meat Science
and Technology 18 ( 4 ): 1038 – 1045.
Clerjon , S. , J. D. Daudina , and J. L. Damez. 2003. Water
activity and dielectric properties of gels in the
frequency range 200 MHz – 6 GHz. Food Chemistry
82 ( 1 ): 87 – 97.
Cozzolino , D. , I. Murray , and R. Paterson. 1996. Visible
and near infrared refl ectance spectroscopy for the
determination of moisture, fat and protein in chicken
breast and thigh muscle. Journal of Near Infrared
Spectroscopy 4 : 213 – 223.
Cozzolino , D. , I. Murray , J. R. Scaife , and R. Paterson.
2000. Study of dissected lamb muscles by visible and
near infrared refl ectance spectroscopy for composi-
tion assessment. Animal Science 70 : 417 – 423.
Damez , J. L. , S. Clerjon , S. Abouelkaram , and J. Lepetit.
2007. Dielectric behavior of beef meat in the
1 – 1500 kHz range: Simulation with the Fricke/Cole –
Cole model. Meat Science 77 ( 4 ): 512 – 519.
Damez , J. L. , and S. Clerjon. 2008. Meat quality assess-
ment using biophysical methods related to meat struc-
ture. Meat Science 80 ( 1 ): 132 – 149.
Datta , A. K. , and M. Almeida. 2005. Properties relevant
to infrared heating of foods. In Engineering Properties
of Foods , edited by M. A. Rao , S. S. H. Rizvi , and A.
K. Datta. Boca Raton, Fla. : Taylor & Francis Group.
Ding , H. B. , and R. J. Xu. 1999. Differentiation of beef
and kangaroo meat by visible/near infrared refl ectance
spectroscopy. Journal of Food Science 64 : 814 –
817.
Ding , H. B. , and R. J. Xu. 2000. Near - infrared spectro-
scopic technique for detection of beef hamburger
adulteration. Journal of Agricultural and Food
Chemistry 48 ( 6 ): 2193 – 2198.
Ding , H. , R. J. Xu , and D. K. O. Chan. 1999. Identifi cation
of broiler chicken meat using a visible/near - infrared
spectroscopic technique. Journal of the Science of
Food and Agriculture 79 : 1382 – 1388.
Downey , G. , and D. Beauch ê ne. 1997a. Authentication
of fresh vs. frozen - then - thawed beef by near infrared
refl ectance spectroscopy of dried drip juice.
Lebensmittel - Wissenschaft und - Technologie 30 ( 7 ):
721 – 726.
Downey , G. , and D. Beauch ê ne. 1997b. Discrimination
between fresh and frozen - then - thawed beef m. longis-
simus dorsi by combined visible - near infrared refl ec-
tance spectroscopy: A feasibility study. Meat Science
45 ( 3 ): 353 – 363.
Duck , F. A. 1990. Physical Properties of Tissue.
London : Academic Press.
Feldman , Y. , I. Ermolina , and Y. Hayashi. 2003. Time
domain dielectric spectroscopy study of biological
systems. IEEE Transactions on Dielectrics and
Electrical Insulation 10 ( 5 ): 728 – 753.
Forrest , J. C. , M. T. Morgan , C. Borggaard , A. J.
Rasmussen , B. L. Jespersen , and J. R. Andersen.
2000. Development of technology for the early post
mortem prediction of water holding capacity and drip
loss in fresh pork. Meat Science 55 : 115 – 122.
Foster , K. R. , and H. P. Schwan. 1986. Dielectric proper-
ties of tissues — a review. In Handbook of Biological