Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters-Reference-Cited by-同舟云学术

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Published:2001-02 Issue:2 Volume:57 Page:169-176
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brewer M.S,Zhu L.G,Bidner B,Meisinger D.J,McKeith F.K

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. A review of the relationships of pH with physical aspect of pork quality;Bendall;Meat Science,1988

2. Relationship between instrumental and visual measures of color in a meat model system;Brewer;Journal of Muscle Foods,1999

3. Pork chain quality audit survey: quantification of pork quality characteristics;Cannon;Journal of Muscle Foods,1996

4. Commission Internationale de l'Eclairage. 1978. Recommendations on uniform color spaces–color difference equations, psychometric color terms. Supplement no. 2 to CIE Publication No. 15 (E-1.3.1) 1971/(TC-1-3). Paris.

5. The measurement of appearance;Hunter,1987

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