Factors associated with surface iridescence in fresh beef

A. C. Kukowski, D. M. Wulf, B. C. Shanks, J. K. Page, R. J. Maddock

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% for ST, 34% for SM, 27% for LD, 20% for GM, 12% for RF, 9% for BF, 8% for TF, and 6% for PM (P < 0.05). Factors associated with surface iridescence in the ST were further examined because iridescence was observed to a much higher degree in the ST as compared with other muscles evaluated. Greater ST surface iridescence was associated with larger ribeye areas, more youthful lean maturity scores, higher L*, a* and b* colorimeter values, lower ultimate pH values, and faster cooking (P < 0.05).

Original languageEnglish (US)
Pages (from-to)889-893
Number of pages5
JournalMeat Science
Volume66
Issue number4
DOIs
StatePublished - Apr 2004
Externally publishedYes

Keywords

  • Beef
  • Color
  • Surface iridescence

ASJC Scopus subject areas

  • Food Science

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