Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

► Dielectric spectra of key biochemical substances (ATP, IMP, lactic acid). ► Lactic acid and IMP at 6 h postmortem are well correlated with dielectric spectra at 0.5 GHz. ► Dielectric spectroscopy for evaluating the quality of meat. ► Non-destructive control sensor for the prediction of pork meat quality.