Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence
Author:
Affiliation:
1. Department of Food Physics and Meat Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstraße 21/25 Stuttgart 70599 Germany
2. Department of Food Science University of Guelph Guelph ONN1G 2W1Canada
Funder
Forschungskreis der Ernährungsindustrie
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14626
Reference43 articles.
1. Self-assembling structural colour in nature
2. Iridescence: a functional perspective
3. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
4. Structural colour and iridescence in plants: the poorly studied relations of pigment colour
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1. Appearance of Structural Color by Constructing Highly Regular Single‐Particle Layers on a Water Surface of Organo‐Modified Magnetite with Different Particle Diameter;ChemistrySelect;2023-11-08
2. Meat color and iridescence: Origin, analysis, and approaches to modulation;Comprehensive Reviews in Food Science and Food Safety;2023-06-12
3. Effect of varying salt concentration on iridescence in precooked pork meat;European Food Research and Technology;2021-10-04
4. Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products;Journal of Food Science;2021-07-15
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