Sensory evaluation of meat colour using photographs

Italian Journal of Animal Science

Volumn 8, Issue SUPPL. 2, 2009, Pages 480-482

  Brugiapaglia, Alberto ^a   Destefanis, Gianluigi ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Meat colour; Photographs; Sensory evaluation

Indexed keywords

EID: 80051553705     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. A.M.S.A., 1991. Guidelines for meat color evaluation. Proceedings of the Reciprocal Meat Conference, 44, 1-17.
2. Boccard, R., Buchter, L., Casteels, E., Cosentino, E., Dransfield, E., Hood, D.E., Joseph, R.L., MacDougall, D.B., Rhodes, D.N., Schon, L., Tinbergen, B.J., Touraille, K., 1981. "Procedures for measuring meat quality characteristics in beef production experiments, report of a working group in the commission of the European communities (CEC) beef production research programme". Livestock Production Science, 8, 385-397.
3. British Standard Institution 1980, "Methods for sensory analysis of food", Part I, Introduction and general guide to methodology. British Standard 5929.
4. C.I.E. 1978. International Commission on Illumination, 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.) 1978. Bureau de la CIE, Paris, France.
5. Faustman, C., Cassens, R.G. 1990. The biochemical basis for discoloration in fresh meat: a review. Journal of muscle foods, 1 (2), 217-243.
6. Mancini, R.A., Hunt, M.C., 2005. Current research in meat colour. Meat Science, 71, 100-121.
7. Meilgaard, M, Civille, G. V., Carr, B.T., 1999. Sensory Evaluation Techniques. CRC PRESS, Inc. Boca Raton, Ann Arbor, Boston, London.
8. Renerre, M. 2006. La mesure de la coluler de la viande. Station QUAPA. Unite BPM. Theix: INRA. 257-258.