Factors associated with surface iridescence in fresh beef

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

doi:10.1016/j.meatsci.2003.08.011

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 journal › Article › peer-review

15 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 language	English (US)
Pages (from-to)	889-893
Number of pages	5
Journal	Meat Science
Volume	66
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2003.08.011
State	Published - Apr 2004
Externally published	Yes

Keywords

Beef
Color
Surface iridescence

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2003.08.011

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title = "Factors associated with surface iridescence in fresh beef",

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).",

keywords = "Beef, Color, Surface iridescence",

author = "Kukowski, {A. C.} and Wulf, {D. M.} and Shanks, {B. C.} and Page, {J. K.} and Maddock, {R. J.}",

year = "2004",

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doi = "10.1016/j.meatsci.2003.08.011",

language = "English (US)",

volume = "66",

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T1 - Factors associated with surface iridescence in fresh beef

AU - Kukowski, A. C.

AU - Wulf, D. M.

AU - Shanks, B. C.

AU - Page, J. K.

AU - Maddock, R. J.

PY - 2004/4

Y1 - 2004/4

N2 - 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).

AB - 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).

KW - Beef

KW - Color

KW - Surface iridescence

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SP - 889

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JO - Meat Science

JF - Meat Science

IS - 4

ER -

Factors associated with surface iridescence in fresh beef

Abstract

Keywords

ASJC Scopus subject areas

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