Iridescence in cooked venison – an optical phenomenon
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MedCrave Group, LLC
Reference18 articles.
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1. Meat color and iridescence: Origin, analysis, and approaches to modulation;Comprehensive Reviews in Food Science and Food Safety;2023-06-12
2. A research note: Effect of Hofmeister salts on meat iridescence in cooked pork;Food Science and Technology International;2021-12-23
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
5. Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence;International Journal of Food Science & Technology;2020-06-11
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