We evaluated surface roughening
during slicing as a way to decrease
iridescence of pre-cooked cured beef
bottom round, inside round, and eye of
round roasts. Using a textured slicing
blade surface decreased iridescence
intensity and the area of iridescence
compared to the control (smooth surface).
Iridescence intensity and percentage of
iridescent area was greatest in the eye of
round, followed by the inside bottom
round. Iridescence (both intensity and
percentage of area) in sliced meat products
can be reduced by using a meat-slicing
blade with a textured face.
