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Evolution of raw meat polarization-based properties by means of Mueller matrix imaging |
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| Author: | Peyvasteh, Motahareh1; Popov, Alexey2; Bykov, Alexander1; |
| Organizations: |
1Opto-Electronic and Measurement Techniques research unit, University of Oulu, Oulu, Finland 2VTT Technical Research Centre of Finland, Oulu, Finland 3Laboratory of Physics of Interfaces and Thin Films, École Polytechnique, Palaiseau, France
4Institute of Engineering Physics for Biomedicine (PhysBio), National Research Nuclear University “MEPhI”, Moscow, Russia
5Interdisciplinary Laboratory of Biophotonics, National Research Tomsk State University, Tomsk, Russia 6Department of Histology, Cytology and Embryology, Institute of Clinical Medicine N.V. Sklifosovsky, I.M. Sechenov First Moscow State Medical University, Moscow, Russia 7Department of Mechanical, Biomedical and Design, College of Engineering and Physical Sciences, Aston University, Birmingham, UK |
| Format: | article |
| Version: | accepted version |
| Access: | open |
| Online Access: | PDF Full Text (PDF, 2.4 MB) |
| Persistent link: | http://urn.fi/urn:nbn:fi-fe2021101150554 |
| Language: | English |
| Published: |
John Wiley & Sons,
2021
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| Publish Date: | 2021-11-21 |
| Description: |
AbstractThe 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. see all
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| Series: |
Journal of biophotonics |
| ISSN: | 1864-063X |
| ISSN-E: | 1864-0648 |
| ISSN-L: | 1864-063X |
| Volume: | 14 |
| Issue: | 5 |
| Article number: | e202000376 |
| DOI: | 10.1002/jbio.202000376 |
| OADOI: | https://oadoi.org/10.1002/jbio.202000376 |
| Type of Publication: |
A1 Journal article – refereed |
| Field of Science: |
222 Other engineering and technologies |
| Subjects: | |
| Funding: |
This work received funding from the European Union's Horizon 2020 research and innovation program under the Marie Sklodowska-Curie (grant agreement No 713606); Cost Actions (CA16118); Academy of Finland (grant (314369, 325097), the ATTRACT project funded by the EC under Grant Agreement 777222; MEPhI Academic Excellence Project (Contract No. 02.a03.21.0005, IM), National Research Tomsk State University Academic D.I. Mendeleev Fund Program, Campus France PHC Dumont D'Urville project POLANNs (No. 43261UE), INFOTECH strategic funding and Russian Science Foundation (Project19-72-30012). |
| Academy of Finland Grant Number: |
314369 325097 |
| Detailed Information: |
314369 (Academy of Finland Funding decision) 325097 (Academy of Finland Funding decision) |
| Copyright information: |
© 2020 Wiley-VCH GmbH. This is the peer reviewed version of the following article: Peyvasteh, M, Popov, A, Bykov, A, Pierangelo, A, Novikova, T, Meglinski, I. Evolution of raw meat polarization-based properties by means of Mueller matrix imaging. J. Biophotonics. 2021; 14:e202000376, which has been published in final form at https://doi.org/10.1002/jbio.202000376]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. |