Optical Sensing of Polarization States Changes in Meat due to the Ageing

Tománek, Pavel; Miklas, Jan; Abubaker, Hamed Mohamed; Grmela, Lubomír; Vainos, Nikolaos; Couris, Stelios; Paspalakis, Emmanuel; Koutselas, Ioannis; Pissadakis, Stavros

doi:10.1063/1.3521343

Cited by 4 publications

(5 citation statements)

References 2 publications

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“…For our purpose, the best setup for back-scattered polarized light measurement is depicted in Fig.1 [18]. The set-up for transmitted light is then derived from it in the straight line.…”

Section: Methodsmentioning

confidence: 99%

Measurement of dynamic variations of polarized light in processed meat due to aging

2011

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The propagation of laser light in biological tissues is of growing importance in many medical and food applications. This problem is seriously studied in live science. The biological tissues consist of cells which dimensions are bigger than wavelength of visible light and display large compositional variations, inhomogeneities, and anisotropic structures. Therefore a Mie scattering of transmitted or backscattered light occurs and different polarization states arise.The changes of polarization state due to the multiple scattering of light in the biological cellular tissues also allow measure the freshness of processed victuals. The transmitted and backscattered laser light exhibits multiple scattering on the thin slice of sample. The phenomenon is different if the cellular tissues are living or dead.In the case of meat, there are temporal and dynamic changes not only as a result of chemical process, but also geometric deformations due to the water evaporation from intracellular and extracellular sites. The polarization measurement shows the changes in polarization orientation due to the muscle orientation and meat aging.Two types of measurements were provided: a) Measurement of polarized light reflected and twice transmitted forward and backward through the biological tissue samples -meat slice attached on sample holder mirror. b) Measurement of polarized light transmitted through the biological tissue sample. The relationship between polarization changes and meat freshness, and a dynamic temporal behavior of polarization states in the aged meat is reported.

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“…For our purpose, the best setup for back-scattered polarized light measurement is depicted in Fig.1 [18]. The set-up for transmitted light is then derived from it in the straight line.…”

Section: Methodsmentioning

confidence: 99%

Measurement of dynamic variations of polarized light in processed meat due to aging

2011

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“…Polarized light has played a vital role in many biomedical applications. The polarization state of light can be described completely by four measurable quantities called Stokes polarization parameters [27]. These parameters are I, Q, U and V which represents the total intensity of the optical field, intensity difference between horizontal and vertical linear polarization, intensity difference between linear polarization at ±45 • , and intensity difference between right and left circular polarization respectively.…”

Section: Mueller Matrix Polar Decompositionmentioning

confidence: 99%

“…Moreover, 4 × 4 Mueller matrix can be used to describe the complete set of polarization properties of the investigated sample. In particular, the output Stokes vector after the interaction of polarized light with the sample is defined as [27][28][29][30]…”

Section: Mueller Matrix Polar Decompositionmentioning

confidence: 99%

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Label free characterization of soft tissue with optical polarization technique

et al. 2020

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Polarized light assessment of biological samples is a simple, fast, non-invasive and efficient technique for tissue characterization. Herein, we explore the optical polarization signatures of ex vivo muscle tissue samples of chicken, ox/beef and goat (male)/mutton, through Mueller matrix spectro-polarimetry in the spectral range of 570-800 nm. The results showed statistically significant (p < 0.01) differences in the depolarization and retardance among the tissue samples of three animal species. These findings demonstrate a novel application of optical polarimetry, namely the characterization of muscle tissues from different animal species, which may be extended for differentiating various sources and quality assessment of meat.

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“…Food quality control is extremely important to ensure food safety, reduce waste, and improve product quality. Sensory evaluation of food quality is nowadays essential in the food industry to constantly monitor physiochemical changes of the biological tissue that can be crucial to ensure the quality of the final product (see, e.g., Tománek et al, 2010;Ibba, 2021;Casa et al, 2022).…”

Section: Introductionmentioning

confidence: 99%