Surface roughening during slicing reduces iridescence (2002)

Authors

T.E. Lawrence
Melvin C. Hunt
Donald H. Kropf

Keywords

Cattlemen's Day, 2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Iridescence

Abstract

We evaluated surface roughening during slicing as a way to decrease iridescence of pre-cooked cured beef bottom round, inside round, and eye of round roasts. Using a textured slicing blade surface decreased iridescence intensity and the area of iridescence compared to the control (smooth surface). Iridescence intensity and percentage of iridescent area was greatest in the eye of round, followed by the inside bottom round. Iridescence (both intensity and percentage of area) in sliced meat products can be reduced by using a meat-slicing blade with a textured face.

Recommended Citation

Lawrence, T.E.; Hunt, Melvin C.; and Kropf, Donald H. (2002) "Surface roughening during slicing reduces iridescence (2002)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1777