Abstract：Surface iridescence is often found in raw meat and meat products with intact muscle tissue, which is produced due to the interaction between light and the microstructure of meat. However, consumers often misunderstand that this phenomenon is linked to stale or contaminated meat. This article reviews the cause of the formation of iridescence in meat and the factors influencing it. This review discusses meat microstructural features affecting light scattering and microstructural changes during storage and processing as well as the two principal theories about iridescence formation (surface grating and multi-layer interference), and summarizes the methods used to evaluate and characterize meat iridescence and the techniques used to control and eliminate it. We hope that this review will provide a theoretical basis for future research in food science and meat production and consumption.
2023, Vol. 37 
