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.
Bibliographical noteThis is the peer reviewed version of the following article: Peyvasteh, M., Popov, A., Bykov, A., Pierangelo, A., Novikova, T. and Meglinski, I. (2020), Evolution of raw meat polarization‐based properties by means of Mueller matrix imaging. J. Biophotonics. Accepted Author Manuscript e2651, 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.
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