In article ,
Jon Mcleod wrote:

What I ACTUALLY NEED to do is generate a 100kHz electric field, at
1v/cm, across a T-Bone steak, to measure whether it retards or
accelerates decomposition over time. The hypothesis is that the e-field
retards growth of certain bacteria inside the meat.

Jon-

Are the bacteria you want to retard inside the meat, or are they on the
surface of the meat? You can't reach those inside due to the meat's
conductivity, except by using enough energy to cook the meat.

If on the outside surface, then the problem is much simpler. Use
parallel plates but insulate the meat. Since meat is conductive
(compared to air), do not include its thickness in your calculation of
volts per meter. In other words, subtract the meat thickness from the
spacing of the plates.

Yes, the bacteria should be conductive. Their finite resistance will
interact with the capacitive current that flows in the circuit,
retarding their growth (or not!).

I suggest you try it with a third (or fourth) steak, at different field
intensities. Perhaps 0.1 v/cm, 1 v/cm, 10 v/cm, 100 v/cm or whatever
you can manage with the available equipment.

Fred