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Monitoring microstructural variations of fresh skeletal muscle tissues by Mueller matrix imaging
Author(s) -
He Honghui,
He Chao,
Chang Jintao,
Lv Donghong,
Wu Jian,
Duan Chaijie,
Zhou Qian,
Zeng Nan,
He Yonghong,
Ma Hui
Publication year - 2017
Publication title -
journal of biophotonics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.877
H-Index - 66
eISSN - 1864-0648
pISSN - 1864-063X
DOI - 10.1002/jbio.201600008
Subject(s) - mueller calculus , rigor mortis , skeletal muscle , myofibril , matrix (chemical analysis) , biological system , materials science , birefringence , biomedical engineering , anatomy , biology , optics , physics , biochemistry , composite material , medicine , polarimetry , scattering
Recently many attempts have been made for extracting the structural information of myofibrils as indicators for diseases of skeletal muscle. In this paper we adopt wide‐field illumination and take the backscattering Mueller matrix images of bovine skeletal muscle tissues during the 24‐hour experimental time after the animal's death. The 2D images of Mueller matrix elements and their frequency distribution histograms (FDHs) reveal rich qualitative information on the changes in the microstructures of the skeletal muscle. The temporal variations of the sample are quantitatively analyzed using two Mueller matrix transformation (MMT) parameters. The characteristic features of the temporal plots are attributed to the rigor mortis and proteolysis processes. For a deeper insight on the relationship between the features of the MMT parameters and the microstructures during the rigor mortis and proteolysis processes, Monte Carlo (MC) simulations are carried out based on sphere‐cylinder birefringence model (SCBM). The good agreement between the experimental and MC simulated results show that the FDHs and MMT parameters can describe more clearly the characteristic microstructural features of skeletal muscle tissues. The techniques are useful for the characterization of physiological status of tissues, or quantitative assessment of meat qualities in food industry.