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- Coloring Pigments Found in Meat Main Page
- Myoglobin
- Hemoglobin
- Color Intensity
- Meat Color and PH
- Color Stability
- Cooked Meat Pigments
- Pinking of Uncurred Cooked Products
- Irridiscence in Processed Meat Products

Iridescence in Processed Meat Products

Iridescence is a common problem in sliced roast beef and ham products. The iridescence of meat products is produced by a combination of the angle of incidence of the light on the muscle fibres and the wetness of the surface. If the fibres are pulled slightly out of alignment during slicing, the light strikes the fibre at an angle scattering light which appears as the rainbow or greenish color on the surface of the meat. Addition of phosphate seems to exacerbate the problem by increasing the amount of water that is retained by the product.