Relationship between instrumental and visual color in a raw, fresh beef and chicken model system

Journal of Muscle Foods

Volumn 10, Issue 2, 1999, Pages 131-146

  Zhu, L G ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0033415075     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00391.x     Document Type: Article

References (14)

1. BREWER, M.S., LAN, H.-Y. and MCKEITH, F.K. 1998. Consumer evaluations of pork appearance with differing physiological and packaging conditions. J. Muscle Foods 9, 173-183.
2. BREWER, M.S. and MCKEITH, F.K. 1999. Consumer rated quality characteristics as related to purchase intent of raw pork. J. Food Sci. 64, 1-4.
3. BREWER, M.S. and WU, S.Y. 1993. Packaging effects on color and lipid oxidation of frozen lean ground beef. J. Food Sci. 58, 1219-1223.
4. CHIZZOLINI, R., BADIANI, A., ROSA, P. and NOVELLI, E. 1993. Objective and sensorial evaluation of pork quality; A comparative study. Proc. 39th International Congress of Meat Science and Technology, pp 185. Calgary, Alberta, Canada.
5. CIE (Commission International 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.
6. FELDHUSEN, F., WARNATZ, A., ERDMANN, R. and WENZEL, S. 1995. Influence of storage time on parameters of color stability of beef. Meat Science 40, 235-243.
7. HUNTER, R.S. and HAROLD, R.W. 1987. The Measurement of Appearance. Second edition. Hunter Association Laboratory, Inc. Reston, Virginia.
8. JOO, S-T, KAUFFMAN, R.G., KIM, B.-C. and KIM, C.-J. 1995. The relationship between color and water-holding capacity in post-rigor porcine Longissimus muscle. J. Muscle Foods 6, 211-226.
9. LARMOND, E. 1977. Laboratory Methods for Sensory Evaluation of Food. Canada Department of Agriculture, Ottawa.
10. LYNCH, N.M., KASTNER, C.L., KROPF, D.H. and CAUL, J.F. 1986. Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum-packaged ground beef. J. Food Sei. 51, 256-257.
11. National Pork Producer's Council. 1996. Color measurement on pork carcasses. NPPC Color Quality Meetings August 8-9. Iowa State University, Ames.
12. SAS. 1993. SAS User's Guide. SAS Institute, Cary, N.C.
13. STRANGE, E.E., BENEDICT, R.C., GUGGER, R.E., METZGER, V.G. and SWIFT, C.E. 1974. Similified methodology for measuring meat color. J. Food Sci. 39, 988-992.
14. ZHU, L.G. 1997. Discoloration and metmyoglobin reducing ability of fresh normal, PSE, and DFD pork Longissimus muscles during retail display. Master of Science Thesis. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.