Signal Analysis of Optical Interference in Relation to Colorimetry for Measurements Made Along Individual Myofibers in Cooked Beef

Authors

  • Howard J. Swatland University of Guelph

DOI:

https://doi.org/10.24203/ajafs.v7i6.5951

Abstract

Subsurface reflective interference from A-bands in roast beef persisted under water and some myofibers had interference peaks exceeding the reflectance of white barium sulfate. The number of interference peaks was correlated with CIE (Commission Internationale de l’Éclairage) Y% (r = 0.51, P < 0.001). As the number of peaks increased, the distance from the central white of the CIE chart decreased (r = - 0.52, P < 0.001).  Myofibers with low scattering had fewer interference peaks (2.9 ± 0.3, n =10) than myofibers with high scattering (4.9 ± 1.3, n = 31, P < 0.001).  Thus, the number of reflecting and interfering layers may be important in relating light scattering along myofibers to surface iridescence. One or a few reflective layers may produce strong interference colors while many layers may produce colorless scattering.

 

Author Biography

Howard J. Swatland, University of Guelph

University Emeritus Professor

References

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Published

2019-12-27

How to Cite

Swatland, H. J. (2019). Signal Analysis of Optical Interference in Relation to Colorimetry for Measurements Made Along Individual Myofibers in Cooked Beef. Asian Journal of Agriculture and Food Sciences, 7(6). https://doi.org/10.24203/ajafs.v7i6.5951