Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

Meat Science

Volumn 90, Issue 3, 2012, Pages 721-727

  Pakula, Christiane ^a   Stamminger, Rainer ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Beef loin; Colour opacity; Degree of doneness; Household technology; Meat colour; Real time measurement

Indexed keywords

COLOUR MEASUREMENT; COLOUR VALUE; COOKING PROCESS; COOKING TIME; DEGREE OF DONENESS; INITIAL VALUES; RAPID CHANGES; REAL TIME MEASUREMENTS; TEMPERATURE RANGE;

CALCINATION; COOKING; MEATS; OPACITY;

COLOR;

ANIMAL; ARTICLE; CATTLE; COLOR; COOKING; HEAT; MEAT; METHODOLOGY; PRODUCT SAFETY; STANDARD; TIME;

ANIMALS; CATTLE; COLOR; CONSUMER PRODUCT SAFETY; COOKING; HOT TEMPERATURE; MEAT; TIME FACTORS;

EID: 84355162735     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.002     Document Type: Article

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