Experimental determination of the electrical resistivity of beef

Abstract

A. K. Mahapatra, B. L. Jones, C. N. Nguyen, G. Kannan

(Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA 31030, USA)

Abstract: Electrical resistivity properties of beef were investigated.  The resistivity behavior under three frequencies of 1, 10 and 100-kHz, different temperatures (5, 10, 15, and 20℃), different length and cross-sectional areas (width: 7 cm, two depths:  3 and 5 cm, and four lengths: 7, 11, 15, and 19 cm) were determined.  The electrical series circuit was found to be adequate to measure the resistivity properties of beef.  Samples with warmer temperatures offered much less resistance and the resistivity values obtained at temperatures 5℃ and below were not consistent.  Increasing temperature had a significant effect on the resistivity values of beef (p<0.05).  Increase in frequency did not have any significant effect on the resistivity properties of beef (p>0.05).  It was observed that resistivity was higher across the myofiber axes than along the myofiber axes.  However, there was no significant difference between the fiber directions in terms of resistivity (p>0.05).  The mean resistivity of beef at 20℃ for across the myofiber and along the myofiber directions was found to be 365.42 Ohms.cm and 346.67 Ohms.cm, respectively.

Keywords: electrical resistivity, beef, anisotropy

Citation: Mahapatra A. K., B. L. Jones, C. N. Nguyen, and G. Kannan.  Experimental determination of the electrical resistivity of beef.  Agric Eng Int: CIGR Journal, 2010, 12(3): 124-128.