Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence,International Journal of Food Science & Technology

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Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-22 , DOI: 10.1111/ijfs.14626
Chiara Ruedt ₁ , Monika Gibis ₁ , Shai Barbut ₂ , Jochen Weiss ₁

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The mechanism of iridescence in meat and meat products is still not fully understood but a widely accepted hypothesis is that it originates from a multilayer interference from sarcomere discs. In multilayer interference, the reflected wavelength is affected by the refraction angles, the thicknesses and refractive indices of the intermittent layers. A variation of these factors should therefore cause a disappearance or shift of iridescent colours. To test this hypothesis, we progressively compressed iridescent rolled fillets of ham longitudinal to the long axes of the muscle fibres and measured the interference colours by reflection spectrophotometry. We observed an interference colour shift from longer to shorter wavelengths and reflection intensity decreased with increasing compression pressure. Our data indicate that the compression decreased the layer thickness, so that constructive interference occurred at shorter wavelengths. The results thus provide support for multilayer interference being a primary cause and mechanism for meat iridescence.

中文翻译：

纵向压缩导致的颜色变化支持多层干扰的假设，因为多层干扰是造成肉色虹彩的原因

肉类和肉类产品中的虹彩形成机理仍不完全清楚，但一个广泛接受的假设是，虹彩起因于肌小圆盘的多层干扰。在多层干涉中，反射波长受间歇层的折射角，厚度和折射率影响。因此，这些因素的变化会导致彩虹色消失或转移。为了检验该假设，我们逐步压缩了与肌肉纤维的长轴垂直的虹彩卷火腿圆角，并通过反射分光光度法测量了干涉色。我们观察到干涉色从更长到更短的波长变化，并且反射强度随着压缩压力的增加而降低。我们的数据表明，压缩减小了层的厚度，因此在较短的波长处发生了相长干涉。因此，结果为多层干扰提供了支持，多层干扰是造成肉色虹彩的主要原因和机理。

更新日期：2020-05-22

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