CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2394-6.pdf
Reference19 articles.
1. AMSA (1991) Guidelines for meat color evaluation. In: 44th annual reciprocal meat conference. Kansas, USA, pp 1–17
2. AMSA (2012) Meat color measurement guidelines. American Meat Science Association
3. Arana I (2012) Physical properties of foods: novel measurement techniques and applications. Contemporary food engineering. CRC Press, Boca Raton
4. Hernandez B, Saenz C, Alberdi C, Dineiro JM (2015) Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements. J Food Sci Technol 52:8212–8219. doi: 10.1007/s13197-015-1917-x
5. Hood DE, Riordan EB (1973) Discolouration in pre-packaged beef: measurement by reflectance spectrophotometry and shopper discrimination. Int J Food Sci Technol 8:333–343. doi: 10.1111/j.1365-2621.1973.tb01721.x
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