Chicken Meat Quality Classification by Dielectric Properties, 96 Samples

A study of 96 Creole chicken breast meat samples classified into PSE, RFN, and DFD quality categories. The dataset includes physicochemical measurements, such as pH at 24 hours postmortem, and dielectric spectroscopy readings from 20 Hz to 1 MHz. It was authored by Wilson Castro and last updated on 2026-05-19.

Use Cases

• Classifying meat quality categories based on pH measurements.
• Modeling dielectric relaxation processes for different meat quality groups.
• Developing rapid screening tools based on low-frequency dielectric parameters.
• Validating sensor designs for poultry production systems.

Strengths

• Contains 96 physically measured meat samples.
• Provides specific dielectric relaxation frequencies for each quality category (e.g., 0.148 kHz for DFD).
• Reports precise class distribution: 3.13% PSE, 54.17% RFN, 42.70% DFD.

Limitations

• Single-source sampling may limit generalizability.
• Strong class imbalance, with a limited number of PSE samples (3.13%).
• Row count is unknown, which may limit suitability assessment.

Provenance

Source

Wilson Castro via figshare

Collection Method

Proof-of-concept assessment involving laboratory measurements of chicken breast meat.

Freshness

Last updated 2026-05-19 17:35:51; freshness should be verified.

Geography

Likely focused on Creole chicken, but specific geographic origin is not stated.