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).
authors: Department of Animal & Range Sciences, South Dakota State University, Brookings, SD 57007, USA.
authors: A C
authors: AC
authors: Kukowski
authors: D M
authors: DM
authors: Wulf
authors: B C
authors: BC
authors: Shanks
authors: J K
authors: JK
authors: Page
authors: R J
authors: RJ
authors: Maddock