Effect of Physiologically Relevant Dehydration on the Dielectric Properties of Ground Beef

ABSTRACT

Readily available animal tissue, such as ground beef, is a convenient material to represent the dielectric properties of biological tissue when validating microwave imaging and sensing hardware and techniques. The reliable use of these materials depends on the accurate characterization of their properties. In this work, the effect of physiologically relevant levels of dehydration on ex vivo tissue samples is quantified while controlling for variation within and between samples. Seven commercial ground beef samples (90% lean muscle, 10% fat) are dehydrated from 0.0% to 7.0% in 1.0% increments by weight. Dielectric measurements are collected using a conventional dielectric probe technique from 0.2 to 6 GHz. A linear mixed‐effects model is used to control for within‐ and between‐sample variation while modeling the effect of dehydration and dispersion across frequency. Significant () changes are noted in both permittivity and conductivity due to sample dehydration. For a 1% change in weight due to dehydration, changes in permittivity (5.1%–5.6%) and conductivity (3.2%–5.7%) are reported. These changes are important for the use of large muscle‐based phantoms in microwave sensing and imaging validation, as well as the feasibility of microwave hydration assessment. The statistical model used here can be applied to similar research questions and can augment existing frameworks for reporting dielectric measurements.