Obuz, E.Kropf, Donald H.2010-08-062010-08-062010-08-06http://hdl.handle.net/2097/4534Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in a forced-air convection oven at 325° to 145°F and held for 1 min. Cooked muscles were chilled overnight at 38°F and sliced by a sharp knife. Panelists (n=19) evaluated iridescence intensity on a five-point scale (0=no iridescence, 5=very strong) and extent of iridescence (0=no iridescence, 5=81-100% affected area). Blade tenderization decreased (P<0.05) iridescence intensity from 2.37 to 2.02 and extent of iridescence from 2.18 to 1.83 (control zero vs. two passes). Cooking loss increased (P<0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes). Blade tenderization has a moderate effect on reducing iridescence.BeefIridescenceBlade tenderizationConference paper