Effect of Sodium Chloride, Sodium Tripolyphosphate and pH on Color Properties of Pork Meat

Color Research and Application

Volumn 29, Issue 1, 2004, Pages 67-74

  Fernandez Lopez J ^a   Sayas Barbera E ^a   Perez Alvarez J A ^a   Aranda Catala V ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

CIELAB; Deoxymyoglobin; Food; Metmyoglobin; Myoglobin; pH; Pork meat; Reflectance spectra; Sodium chloride; Sodium tripolyphosphate

Indexed keywords

ADDITIVES; FOOD PROCESSING; HEMOGLOBIN; LIGHT REFLECTION; LIGHT SCATTERING; MEATS; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; SPECTROPHOTOMETRY;

COLOR DETERMINATION; COLOR MEASUREMENT;

COLOR;

EID: 0346342308     PISSN: 03612317     EISSN: None     Source Type: Journal    
DOI: 10.1002/col.10215     Document Type: Article

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