Table 4.

Dielectric property data for red meat and red meat products

Source	Frequency (MHz)		Product	Frequency (MHz)	Temperature, °C	Dielectric constant	Dielectric loss factor
	RF(<300 MHz)	MW(>300 MHz)
Van Dyke et al. (1969)	–	915	Beef	915	0–1	–	15
Bengtsson and Risman (1971)	–	3000(2800)	Beef	2800	0	47.8	16.5
				2800	−10	5	2
				2800	−20	4	1
To et al. (1974)	–	300	Beef	300	+5	48	58.4
		915		915	+5	56	21
		2450		2450	+5	52.5	17.5
Tran and Stuchly (1987)	100	–	Beef	100	+1.2	63.6	115.3
Sipahioglu et al. (2003)	–	2450	Ham	2450	−10	7	3
				2450	+5	46.6	526.7
Zhang et al. (2004)	27.12	896	Pork Luncheon, roll	2450	+5	36.08	17.14
	915