Iridescence in Meat and Fish

Authors

  • Swatland H. J. University of Guelph, Guelph, Ontario, Canada.

DOI:

https://doi.org/10.9734/bpi/cpafs/v7/7742C

Keywords:

Iridescence of meat, food chain, meat paleness, myodegeneration

Abstract

The iridescence of meat and fish was investigated by fiber optic and microscope spectrophotometry. The metallic colors of iridescence were thought to originate from multilayer interference along myofibers. When muscles are not iridescent these multiple reflectances contribute to light scattering and meat paleness.

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Published

2024-02-10

How to Cite

Swatland H. J. (2024). Iridescence in Meat and Fish. Current Perspectives in Agriculture and Food Science Vol. 7, 76–86. https://doi.org/10.9734/bpi/cpafs/v7/7742C

Issue

Current Perspectives in Agriculture and Food Science Vol. 7

Section

Chapters