The iridescence of meat and fish was investigated by fiber
optic and microscope spectrophotometry. The metallic colors of iridescence were
thought to originate from multilayer interference along myofibers. When muscles
are not iridescent these multiple reflectances contribute to light scattering
and meat paleness.
Author(s) Details:
Swatland H. J.,
University of Guelph, Guelph, Ontario, Canada.
Please see the link here: https://stm.bookpi.org/CPAFS-V7/article/view/13691
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