Publication detail

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

ABUBAKER, H. TOMÁNEK, P. GRMELA, L.

Original Title

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

Czech Title

Měření dynamických změn polarizace světla ve zpracovaném mase

English Title

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

Type

journal article

Language

en

Original Abstract

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 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. Results of measurement of polarized light reflected and twice transmitted forward and backward through the biological tissue sample meat slice attached on sample holder mirror, and. measurement of polarized light transmitted through the biological tissue sample show a relationship between polarization changes and meat freshness, and a dynamic temporal behavior of polarization states in the aged meat is reported.

Czech abstract

Studium šíření světla v biologických tkání nabývá na významu v lékařství a potravinářství, kde rozměry buněk jsou větší než vlnová délka použitého světla. V důsledku interakce světla s látkou vzniká Mieův rozptyl prošlého či odraženého světla a v důsledlku toho vznikají různé polarizační stavy. Existuje možnost využít změn polarizačního stavu světla k měření čerstvosti zpracovávaných potravin. Na tenkém vzorku dochází k násobnému odrazu světla a tento jev se liší dle toho, skládá-li se prostředí z živých či mrtvých buněk. V případě masa změny způsobené stárnutím nejsou způsobeny jen chemickým procesem, ale i vysycháním vzorku. Měření polarizace vykazuje změny orientace polarizovaného světla v závislosti na orientaci svalových vláken a stárnutí masa. V práce jsou provedeny dvě měření: polarizovaného světla prošlého vzorkem vpřed a vzad a jen jednoho průchodu. Jsou ukázány korelace polarizačních změn a čerstvosti masa a dynamické chování stupně polarizace při stárnutí masa.

English abstract

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 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. Results of measurement of polarized light reflected and twice transmitted forward and backward through the biological tissue sample meat slice attached on sample holder mirror, and. measurement of polarized light transmitted through the biological tissue sample show a relationship between polarization changes and meat freshness, and a dynamic temporal behavior of polarization states in the aged meat is reported.

Keywords

biological tissues, light, Mie scattering, polarization, sensor, measurement

RIV year

2011

Released

19.04.2011

Publisher

SPIE

Location

Bellingham, USA

Pages from

807331

Pages to

807336

Pages count

6

BibTex


@article{BUT49998,
  author="Hamed Mohamed {Abubaker} and Pavel {Tománek} and Lubomír {Grmela}",
  title="Measurement of dynamic variations of polarized light in processed meat due to aging",
  annote="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 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. 
Results of measurement of polarized light reflected and twice transmitted forward and backward through the biological tissue sample meat slice attached on sample holder mirror, and. measurement of polarized light transmitted through the biological tissue sample show a relationship between polarization changes and meat freshness, and a dynamic temporal behavior of polarization states in the aged meat is reported.",
  address="SPIE",
  chapter="49998",
  institution="SPIE",
  journal="Proceedings of SPIE",
  number="8073",
  volume="8073",
  year="2011",
  month="april",
  pages="807331--807336",
  publisher="SPIE",
  type="journal article"
}