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Factors associated with surface iridescence in fresh beef
A C Kukowski1, D M Wulf, B C Shanks
1Department of Animal & Range Sciences, South Dakota State University, Brookings, SD 57007, USA.
Meat Science
|November 9, 2011
Summary
Surface iridescence in fresh beef is common, especially in the Semitendinosus (ST) muscle. Factors like youthful maturity and higher color values are linked to increased ST iridescence.
Area of Science:
- Meat science
- Food science
- Animal science
Background:
- Surface iridescence, a visual phenomenon in fresh meat, can impact consumer perception.
- Understanding the factors influencing iridescence is crucial for the beef industry.
Purpose of the Study:
- To investigate the occurrence and associated factors of surface iridescence in eight different beef muscles.
- To specifically examine the Semitendinosus (ST) muscle due to its high incidence of iridescence.
Main Methods:
- Evaluated eight beef muscles: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF).
- Quantified the incidence of surface iridescence across these muscles.
- Analyzed factors associated with ST surface iridescence, including ribeye area, maturity, color (L*, a*, b*), ultimate pH, and cooking time.
Main Results:
- Incidence of iridescence varied significantly by muscle, with ST showing 91% occurrence.
- ST surface iridescence was positively associated with larger ribeye areas, youthful maturity, and higher colorimeter values (L*, a*, b*).
- Greater ST iridescence was also linked to lower ultimate pH and faster cooking times.
Conclusions:
- The Semitendinosus muscle is highly prone to surface iridescence in fresh beef.
- Beef quality attributes such as youthful maturity, color, pH, and cooking characteristics influence the development of surface iridescence.
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