Evolution of raw meat polarization-based properties by means of Mueller matrix imaging

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Evolution of raw meat polarization-based properties by means of Mueller matrix imaging	7 MB	Adobe Acrobat PDF	Read	Download
DOI Доступ к ресурсу на сайте издателя			10.1002/jbio.202000376

Title: Evolution of raw meat polarization-based properties by means of Mueller matrix imaging
Creator: Peyvasteh, Motahareh
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Popov, Alexey P.
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Bykov, Alexander V.
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Pierangelo, Angelo
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Novikova, Tatiana
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Meglinski, Igor V.
Date: 2021
DOI: 10.1002/jbio.202000376
Description: The possibilities of using Mueller matrix(MM) imaging polarimetry to assess meatquality have not yet been sufficientlyexplored. In the current study, the freshporcine muscles are imaged at room tem-perature with a wide-field MM imagingpolarimeter over 26 hours to visualizedynamics of tissue optical propertiesthrough applying Lu-Chipman decomposi-tion. The frequency distribution histograms (FDHs) and statistical analysis of theMM elements show prominent changes over time. The wavelength spectra of bothtotal depolarization and scalar retardance have dips at 550 nm whereas their valuescontinuously increase with time; the former is referred to the increase of number ofscattering events and decrease of myoglobin absorption in the red part of visiblespectra related to meat color and freshness, while the latter is associated with theincrease in birefringence and meat tenderness. The obtained results are promising todevelop a novel fast noncontact optical technique for monitoring of meat quality.