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 noncontact optical technique for monitoring of meat quality.

中文翻译：

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通过Mueller矩阵成像进化基于生肉极化的特性

尚未充分探索使用Mueller矩阵（MM）成像极化仪评估肉质的可能性。在当前的研究中，新鲜的猪肌肉在室温下用宽视野MM成像旋光仪成像，历时26小时，通过应用Lu-Chipman分解可视化组织光学特性的动态。MM元素的频率分布直方图（FDH）和统计分析显示出随时间变化的显着变化。总去极化和标量延迟的波长谱在550 nm处都有下降，而它们的值则随着时间而连续增加。前者是指与肉色和新鲜度有关的可见光谱红色部分中散射事件数量的增加和肌红蛋白吸收的减少，而后者与双折射和肉嫩度的增加有关。获得的结果有望开发出一种新型的快速非接触式光学技术来监测肉的质量。