In the following manuscript, an original microwave sensor is planned to detect the meat's dielectric changes, as a type of tissue. The presented sensor is created in the model of a microstrip structure and consists of U-shaped, meander, and waterfall parts. If a liquid sample is located on the sensor at the sensing location, it can measure permittivity changes. For this, a resonance is formed in the free-load sensor at 3.2 GHz frequency then when the sample touches the sensor, according to the amount of relative dielectric changes of the desired sample, the sensor resonance frequency is shifted. To determine the sensitivity of the proposed sensor, water–methanol solution samples are used and as a result, its Q-factor and sensitivity are 5346 and 2.36%, respectively. Then, three samples of sheep, fish, and chicken meats are measured by the proposed sensor, and with time, the measurement is repeated, and the results are analyzed. With this method, the freshness of the meat is evaluated. It is possible to use the proposed sensor in the food production industry and can determine the exact postmortem time of all types of meat with high speed and accuracy.

在下面的手稿中，计划使用原始微波传感器来检测肉作为一种组织的介电变化。所提出的传感器是在微带结构模型中创建的，由 U 形、曲折和瀑布部分组成。如果液体样品位于传感器的传感位置，则可以测量介电常数的变化。为此，在 3.2 GHz 频率下在空载传感器中形成谐振，然后当样品接触传感器时，根据所需样品的相对介电变化量，传感器谐振频率发生偏移。为了确定所提出的传感器的灵敏度，使用了水-甲醇溶液样品，其Q因子和灵敏度分别为 5346 和 2.36%。然后，用所提出的传感器测量羊、鱼和鸡肉的三个样品，随着时间的推移，重复测量，并对结果进行分析。通过这种方法，可以评估肉的新鲜度。所提出的传感器可以在食品生产行业中使用，并且可以高速、准确地确定所有类型肉类的准确宰后时间。