88C-20 |
Electrical Properties of Goat Meat |
Y. LAN1, C. Nguyen, and S. Garcia. (1) Agricultural Engineering Technology, Fort Valley State University, Fort Valley, GA 31030 An understanding of electrical properties for goat meat is very important. The goat meat industry is concerned with reducing microorganisms and bacteria present in or on meat, improving the tenderness, and enhancing the color, firmness, and marbling of meat. Very little information is available for electrical properties of goat meat. Our objectives for this study were to measure the voltage and current traveling through a piece of meat and then calculated the resistance, resistivity, and conductivity of the electricity to flow over the meat. An electrical measurement system was set up to determine the electrical properties of goat meat. The system consisted of a rectangular sample holder, a power supply, a function generator and an oscilloscope. A data acquisition system was used to record and store the temperature data. The electrical properties of goat meat with respect to cross-sectional area, length and muscle fiber orientation were determined. Our results showed that the goat meat sample had the lowest resistance at 11.28 ohms and the highest voltage and current flowing through the entire circuit at 76 volts and 6.79 amps. The significance for this study was to provide some useful information for electrical stimulation of goat meat. This measurement technology can be extended to measure electrical properties of other meats such as beef, chicken, goat meat, and so on.
Session 88C, Food Engineering: Physical and Chemical Properties
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