A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE¹

Surface roughening during slicing of precooked cured beef Biceps femoris, Semimembranosus, and Semitendinosus roasts was evaluated for its effects on intensity of iridescence and percentage of iridescent area. Using a textured slicing blade surface decreased (P < 0.05) iridescent intensity and the area of iridescence compared to the control (smooth slicing surface). Iridescence intensity and percentage of iridescent area was greatest (P < 0.05) in the Semitendinosus muscle, followed by Semimembranosus and Biceps femoris. Use of a meat-slicing blade with a textured face could reduce the intensity and area of iridescence in sliced meat products.