Publication detail

Comparison of optical and electrical investigations of meat ageing

PROKOPYEVA, E. TOMÁNEK, P. KOCOVÁ, L. PALAI-DANY, T. BALÍK, Z. ŠKARVADA, P. GRMELA, L.

Original Title

Comparison of optical and electrical investigations of meat ageing

Czech Title

Porovnání výsledků optického a elektrického zkoumání zralosti masa

English Title

Comparison of optical and electrical investigations of meat ageing

Type

journal article

Language

en

Original Abstract

Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural properties.

Czech abstract

Ke zkoumání zralosti masa se používají četné metody ultrazvukové, elektormagnetické, elektrické i optické. Svaly představují anizotropní prostředí, jeho elektrické a optické vlastnosti se mění v závislosti na směru šíření signálů. V této práci je zkoumáno porovnání elektrických impedančních měření s měřením rozptýleného světla. Vepřové maso se vyznačuje relativně homogenní strukturu. Měření stárnutí probíhalo na dvou typech vzorků. Jeden byl vystaven působení okolí, druhý zabalený v polyetylénové folii. Elektrická metoda je slibná v tom, že poskytuje mnohem více informací pomocí relativně laciného a rychlého měřicího systému. Optická metoda umožní měřit stáčení polarizační roviny s časem v rozsahu 95 stupňů. Nicméně bude třeba provést další měření, které by ukázalo vztah mezi optickým rozptylem, elektrickou anizotropií a strukturálními změnami v mase při jeho stárnutí..

English abstract

Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural properties.

Keywords

Anisotropy, impedance, scattering, polarization, meat, ageing

RIV year

2013

Released

17.05.2013

Publisher

SPIE

Location

Bellingham USA

Pages from

84471L1

Pages to

84471L8

Pages count

8

BibTex


@article{BUT99869,
  author="Elena {Prokopyeva} and Pavel {Tománek} and Lucie {Kocová} and Tomáš {Palai-Dany} and Zdeněk {Balík} and Pavel {Škarvada} and Lubomír {Grmela}",
  title="Comparison of optical and electrical investigations of meat ageing",
  annote="Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are
turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the
electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with
optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation
was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in
polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and
realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization
plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine
closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural
properties.",
  address="SPIE",
  chapter="99869",
  doi="10.1117/12.2016876",
  institution="SPIE",
  number="8774",
  volume="8774",
  year="2013",
  month="may",
  pages="84471L1--84471L8",
  publisher="SPIE",
  type="journal article"
}