TY - JOUR
T1 - Evolution of raw meat polarization-based properties by means of Mueller matrix imaging
AU - Peyvasteh, Motahareh
AU - Popov, Alexey
AU - Bykov, Alexander
AU - Pierangelo, Angelo
AU - Novikova, Tatiana
AU - Meglinski, Igor
N1 - Publisher Copyright:
© 2020 Wiley-VCH GmbH
PY - 2021/5
Y1 - 2021/5
N2 - The possibilities of using Mueller matrix (MM) imaging polarimetry to assess meat quality have not yet been sufficiently explored. In the current study, the fresh porcine muscles are imaged at room temperature with a wide-field MM imaging polarimeter over 26 hours to visualize dynamics of tissue optical properties through applying Lu-Chipman decomposition. The frequency distribution histograms (FDHs) and statistical analysis of the MM elements show prominent changes over time. The wavelength spectra of both total depolarization and scalar retardance have dips at 550 nm whereas their values continuously increase with time; the former is referred to the increase of number of scattering events and decrease of myoglobin absorption in the red part of visible spectra related to meat color and freshness, while the latter is associated with the increase in birefringence and meat tenderness. The obtained results are promising to develop a novel fast noncontact optical technique for monitoring of meat quality.
AB - The possibilities of using Mueller matrix (MM) imaging polarimetry to assess meat quality have not yet been sufficiently explored. In the current study, the fresh porcine muscles are imaged at room temperature with a wide-field MM imaging polarimeter over 26 hours to visualize dynamics of tissue optical properties through applying Lu-Chipman decomposition. The frequency distribution histograms (FDHs) and statistical analysis of the MM elements show prominent changes over time. The wavelength spectra of both total depolarization and scalar retardance have dips at 550 nm whereas their values continuously increase with time; the former is referred to the increase of number of scattering events and decrease of myoglobin absorption in the red part of visible spectra related to meat color and freshness, while the latter is associated with the increase in birefringence and meat tenderness. The obtained results are promising to develop a novel fast noncontact optical technique for monitoring of meat quality.
UR - http://www.scopus.com/inward/record.url?scp=85098173683&partnerID=8YFLogxK
U2 - 10.1002/jbio.202000376
DO - 10.1002/jbio.202000376
M3 - Article
C2 - 33220020
SN - 1864-063X
VL - 14
JO - Journal of Biophotonics
JF - Journal of Biophotonics
IS - 5
M1 - e202000376
ER -