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Electrical Resistivity of Goat Meat

Abstract Electrical resistivity and anisotropy of goat meat (hind leg muscle) were investigated with respect to low input voltages of 10, 20, and 30 V ac, in the frequency range of 10–10 kHz. Three waveforms used were, Sinusoidal, Square, and Triangular. Input voltage, frequency, and waveform, both individually and in combinations, affected the resistivity of goat meat. The resistivity values decreased with the increase in both the voltage and frequency under all the three waveforms. Square wave produced the least resistivity, while triangular waves produced the highest. Resistivity across the the myofiber axes was significantly higher than along the myofiber axes.