As the author seems to be around: have you considered surface roughness of the sample as problem to transparency?
Add some water between the grid pattern and the chicken and also some on top of it - or even conduct the experiment under water and the results should be better. You might also freeze the meat before cutting to achieve much smoother surfaces in the first place?
Add some water between the grid pattern and the chicken and also some on top of it - or even conduct the experiment under water and the results should be better. You might also freeze the meat before cutting to achieve much smoother surfaces in the first place?