Color quality in meat

ACS Symposium Series

Volumn 983, Issue , 2008, Pages 267-291

  Kropf, Donald H ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON MONOXIDE; COLORIMETRY; MODIFIED ATMOSPHERE PACKAGING;

APERTURE SIZES; CHEMICAL FORMS; CHEMICAL STATE; COLOR MEASUREMENTS; COLOR TRANSFORMATION; DISPLAY CONDITIONS; PACKAGING SYSTEM; TECHNICAL CHALLENGES;

COLOR;

EID: 84905580118     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2008-0983.ch021     Document Type: Conference Paper

References (38)

1. Mackinney, G; Little, A.C.; Briner, L. Food Technol. 1966, 20, 1300.
2. Hiner, R.L. Proc. Recip Meat Conf. 1954, 7, 66-70.
3. Naumann, H.D.; McBee, J.L. Jr.; Brady, D.E. Food Technol. 1957, 11, 31 Abst.
4. Smith, G.C.; Belk, K.E.; Sofos, J.N.; Tatum, J.D.; Williams, S.N., Eds. Decker, E.A.; Faustman, C.; Lopez-Bote, C.J. Antioxidants in Muscle Foods, Wiley Intersciences, New York 2000; pp 397-426.
5. Doordan, M.; Anderson, D.L.; Naumannn, H.D.; Stringer, W.C. Agric. Res Serv. Bull. 1969, 53, 33.
6. Anonymous. National Live Stock & Meat Board 1990.
7. Jansen, C. Symp. Influence of Vitamin E on Meat Quality 1991; p 29.
8. Mancini, R.A.; Hunt, M.C. Meat Sci. 2005, 71S, 100-121.
9. Brooks, J. Proc. Royal Soc. London Series B, Biol. Sci. 1935, 118, 560-577.
10. Wulf, D.M.; Wise, J.W. J. Anim. Sci. 1999, 77, 2418-2427.
11. Trater, C.; Hunt, M.C. Personal Comm. 2002.
12. Brewer, M.S.; Zhu, L.G.; Bidner, B.; Meisinger, D.J.; McKeith, F.K. Meat Sci. 2001, 57, 169-176.
13. Ledward, D.A. Chem. Muscle Based Foods. Ed. Johnston, D.E.; Knight, M.K.; Ledward, D.A. Spec. Publ. 106, Royal Soc. Chem. 1992.
14. O'Keefe, M.; Hood, D.E. Meat Sci. 1982, 7, 209.
15. Atkinson, J.L.; Follet, M.J. J. Food Technol. 1973, 8, 51.
16. Limsupavanich, R.; Kropf, D.H.; Hunt, M.C.; Boyle, E.A.E.; Boyle, D.L.; Loughan, T.M. Congr. Meat Sci. Technol. 2005, Paper 2, 27, 93 Abst.
17. Kropf, D.H. In Encyclopedia of Meat Sciences; Ed. Jensen, W.K.; Devine, C.; Dikeman, M.; Elsevier Academic Press, 2004; Vol. 3, pp 962-969.
18. Zhu, L.G.; Bidner, B.; Brewer, M.S. J. Food Sci. 2001, 66, 1230-1235.
19. Brooks, J. Biochm J. 1929, 23, 1391-1400.
20. Kropf, D.H. Meat Focus Int. 1993, June, pp 269-275.
21. Taylor, A.A. Int. Symp. Meat Sci. Technol. Ed. Franklin, K.R.; Cross, H.R. Nat'l Live Stock and Meat Board 1982; pp 353-366.
22. MacDougall, D.B. In Adv. Meat Research, Ed. Pearson, A.M.; Dutson, T.R., Blackie Academic and Professional 1994; Vol. 9, pp 79-93.
23. Faustman, C.; Cassens, R.G. J. Muscle Foods 1990, 1, 217-243.
24. Bertelsen, G.; Jakobsen, M.; Juncher, D.; Moller, J.; Kroger-Ohlsen, M.; Weber, C; Skibsted, L.H. Proc. Int. Symp. Meat Sci. Technol. 2000, 46, 516-524.
25. Kropf, D.H.; Hunt, M.C. Proc. Recip. Meat Conf. 1998, 144-148.
26. Heaton, K.M.; Cornforth, D.P.; Moiseev, I.V.; Egbert, W.R.; Carpenter, C.E. Meat Sci. 2000, 55, 321-329.
27. Slesinski, A.J.; Claus, J.R.; Anderson-Cook, C.M.; Eigel, W.E.; Graham, P.P.; Lenz, G.E.; Nobel, R.B. J. Food Sci. 2000, 65, 417-420.
28. Cornforth, D.P.; Rabovister, J.K.; Akuja, S.; Wagner, J.C.; Hanson, R.; Cummings, D.; Chudnovsky, Y. J. Agric. Food Chem. 1998, 46, 255-261.
29. Cornforth, D.P.; Calkins, C.R.; Faustman, C. Proc. Recip. Meat Conf. 1991, 51, 53-58.
30. Am. Meat Sci. Assn. Comm. Guidelines for Meat Color Evaluation; Chair, A., Hunt, M.C.; Proc. Recip. Meat Conf. Addendum 1991, pp 1-17.
31. Lynch, N.M.; Kastner, C.L.; Kropf, D.H. J. Food Sci. 1986, 51, 253-255, 272.
32. Mancini, R.A.; Hunt, M.C.; Kropf, D.H. J. Muscle Foods 2003, 64, 157- 162.
33. Kryzwicki, K. Meat Sci. 1979, 3, 1-10.
34. Sterrenburg, P. Proc. Int. Congr. Meat Sci. Technol. 1989, 35(2), pp 610-613.
35. Yancey, J. Personal communication, 2005.
36. Zhu, L.G.; Brewer, M.S. J. Muscle Foods 1999, 10, 131-146.
37. Cusick, R.S.; LaBudde, R.A. Proc. Recip. Meat Conf. 2003, 56, 117, Abst.
38. Ringkob, T.P. Proc. Recip. Meat Conf. 2001, 54, 97-98.