Study of water-injected pork and pork freshness using microwave techniques

Meat quality and its detection is very important to the improvement of people´s life level, especially, nondestructive testing techniques to detect meat quality are focus to researchers of home and abroad constantly. This paper introduces the measuring method in this field, and then the improvement and new trends of nondestructive testing techniques for quality detection of meat were also summarized. With the development of microwave techniques, it has been used widely in the detection of food quality. In this paper a methodology for testing the quality of pork using microwave techniques is presented. By observing the effect of injecting water into pork and the process of putrefaction of pork, the measured S21 of pork samples exhibit certain variation trend and can be used to inspect its quality. This technique can be further developed for commercial purpose and has good prospect in the future.