Visual and Spectrophotometric Evaluations of Beef Color Stability
- 1 March 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (2) , 518-520
- https://doi.org/10.1111/j.1365-2621.1992.tb05530.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEWJournal of Muscle Foods, 1990
- Changes in the colour and opacity of meatFood Chemistry, 1982
- Anoxic storage of fresh beef. 2: Colour stability and weight lossMeat Science, 1981
- RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLORJournal of Food Science, 1980
- DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODSJournal of Food Science, 1977
- SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLORJournal of Food Science, 1974
- Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discriminationInternational Journal of Food Science & Technology, 1973
- BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITYJournal of Food Science, 1972
- RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEFJournal of Food Science, 1971
- Reflectance as a Measure of Pork and Beef Muscle Tissue ColorJournal of Animal Science, 1969