Iridescence in beef caused by multilayer interference from sarcomere discs.

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  • Author(s): Swatland HJ;Swatland HJ
  • Source:
    Meat science [Meat Sci] 2012 Feb; Vol. 90 (2), pp. 398-401. Date of Electronic Publication: 2011 Aug 19.
  • Publication Type:
    Journal Article
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
    • Publication Information:
      Publication: <200?>- : Oxford : Elsevier
      Original Publication: Barking, Essex, Eng., Applied Science Publishers
    • Subject Terms:
      Meat*; Sarcomeres/*chemistry; Animals ; Cattle ; Color ; Cooking ; Microscopy, Interference ; Muscle, Skeletal/chemistry ; Muscle, Skeletal/ultrastructure ; Sarcomeres/ultrastructure ; Scattering, Radiation
    • Abstract:
      Microscope photometry of raw and cooked iliocostalis was used to test the hypothesis that interference colours in beef may originate from reflections from sarcomere discs. Evidence in support of the hypothesis was, firstly, that interference colours were not altered by rotating a polarizer in the illumination pathway, or by rotating a polarizer in the measuring pathway. But when both pathways contained polarizers, iridescence was completely extinguished when the polarizers were crossed. Secondly, the reflectance spectra of interference colours all showed multiple interference peaks, with a major peak possibly originating from the top sarcomere and minor peaks originating from lower sarcomeres. Thirdly, major peaks were strongly dependent on the angle of measurement. Iridescence in beef is quite rare, but reflections from sarcomere discs may be a ubiquitous source of light scattering in meat.
      (Copyright © 2011 Elsevier Ltd. All rights reserved.)
    • Publication Date:
      Date Created: 20110913 Date Completed: 20120301 Latest Revision: 20111107
    • Publication Date:
      20221213
    • Accession Number:
      10.1016/j.meatsci.2011.08.006
    • Accession Number:
      21906887