1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Agricultural Research & Education Center, P.O. Box 1088, Lake Alfred, FL 33850
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DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1977.tb12584.x
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How to Cite
EAGERMAN, B. A., CLYDESDALE, F. M. and FRANCIS, F. J. (1977), DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS. Journal of Food Science, 42: 707–710. doi: 10.1111/j.1365-2621.1977.tb12584.x
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Agricultural Research & Education Center, P.O. Box 1088, Lake Alfred, FL 33850
Paper No. 2031, Massachusetts Agricultural Experiment Station, University of Massachusetts at Amherst. This research supported in part from Experiment Station Project No. 192 and USDA grant No. 12–14–100–11233 (51).
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/24/76; revised 10/8/76; accepted 10/12/76.
- Abstract
- References
- Cited By
ABSTRACT
Visual impressions of fresh meat color are formed by contributions from all three parameters of color, namely, hue, value, and chroma, as well as gloss, relative pigment content, and the presence of surface moisture. It appears that there is a mental “ideal value” for each of these factors and deviations from that ideal in any direction cause the meat to be rated lower visually. Since these deviations may occur in any of the above mentioned parameters, it is difficult for instrumental methods to predict the visual color quality of fresh meats. Equations were developed which could be useful for making accept/reject decisions on pork muscle color.