Instrumental reflectance values of fresh pork are dependant on aperture size

Meat Science

Volumn 79, Issue 4, 2008, Pages 734-739

  Yancey, J W S ^a   Kropf, D H ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Aperture size; Instrumental color evaluation; Pork; Reflectance

Indexed keywords

EID: 46549088515     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.006     Document Type: Article

References (5)

1. Brewer M.S., Zhu L.G., Bidner B., Meisinger D.J., and McKeith F.K. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Science 57 (2001) 169-176
2. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., et al. American meat science association committee on guidelines for meat color evaluation (1991), National Livestock and Meat Board, Chicago, IL
3. MacDougall D.B. Color of meat. In quality attributes and their measurement in meat, poultry, and fish products. In: Pearson A.M., and Dudson T.R. (Eds). Advances in meat research series Vol. 9 (1994), Blackie Academic and Professional Publishers 79-93
4. Meisinger, D. J., Scheller, K., & Goodwin, R. N. (1997). Differences in pork color measurements. In Proceedings of 50th reciprocal meat conference (p. 167). Iowa State University.
5. Sterrenburg, P. (1989). Influence of sample illumination and viewing on the color measurement of translucent materials like meat. In Proceedings of 35th international congress of meat science and technology (pp. 610-613). Denmark: Copenhagen.