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

Motahareh Peyvasteh (Corresponding Author), Alexey Popov, Alexander Bykov, Angelo Pierangelo, Tatiana Novikova, Igor Meglinski (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

Abstract

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 non-contact optical technique for monitoring of meat quality. This article is protected by copyright. All rights reserved.

Original languageEnglish
Pages (from-to)e2651
JournalJournal of Biophotonics
Early online date21 Nov 2020
DOIs
Publication statusE-pub ahead of print - 21 Nov 2020
MoE publication typeA1 Journal article-refereed

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