The meat product quality control by a polarimetric method

Research is conducted in the field of food freshness control. The research object is a sample of meat product. A variant of the investigation of meat samples using a polarimetric method is proposed. It includes the illumination of a sample by polarized radiation with a given state of polarization, the registration of this radiation after passing through the object of investigation and analysis of its polarization parameters. It is supposed that it is possible to conduct experimental tests and mathematical modeling of the processes that are taking place. To accomplish this, it is necessary to study the features of the investigation object structure, which is a turbid, highly scattering medium. The use of the polarimetric method becomes possible due to the presence in the biotissue of anisotropic structures. Taking into account the structure of a meat product flat sample, it is proposed to represent it in the form of a set of plane-parallel plates having different parameters. During the research modeling of radiation passage through a plane sample of muscle tissue was carried out, the degree of polarization at the output of the system was obtained. In addition, a model of the setup has been developed, which makes it possible to evaluate the Stokes vector of output emission experimentally.