Research on OCT Imaging Law of Frozen Meat Applied with Electric Field During Storage

It has always been the points of interests in the field of food science about how to quickly and non-destructively detect the quality of frozen meat. Among these issues, storage period of frozen meat is the hard one to infer, this study makes a preliminary exploration. We use optical coherence tomography (OCT) technology to visualize the reaction of the meat with low-frequency AC electric field applied. We calculate the average correlation coefficient (ACC), which is based on the two-dimensional correlation map between frames of OCT images, both before and after sample being electrified. It is proved that there is a significant difference in ACC with and without external electric field, and this difference increases with the extension of frozen storage period. It is worth mentioning that this study takes the frozen storage period of meat as a variable to discuss the imaging characteristics of electro-kinetic response of meat. It laid a foundation for the future application of inversing the storage period of frozen meat.