Dataset of dielectric spectra and physicochemical parameters of Creole chicken breast meat

This data article presents a dataset of physicochemical and dielectric measurements from Creole chicken (Pectoralis major) breast meat. Ninety-six samples from male chickens (42—45 days of growth) were collected and evaluated at two postmortem stages (8 and 24 h) under refrigerated conditions (4 °C). Physicochemical parameters include pH, color values (CIE L*a*b*), titratable acidity, and moisture content, all obtained using standardized analytical methods. Dielectric spectra were acquired with a parallel-plate sensor connected to an impedance analyzer, covering the frequency range from 40 Hz to 1 MHz. The dataset also provides categorization of samples according to widely recognized meat quality types: pale–soft exudative, red–firm non–exudative, and dark–firm dry. The resource enables further use in food quality research, particularly in the development of predictive models and non-invasive classification approaches and contributes to advancing reproducibility and open access to high-quality reference data in poultry science.