Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)

Meat Science

Volumn 100, Issue , 2015, Pages 202-208

  Holman, Benjamin W B ^a   Ponnampalam, Eric N ^b   van de Ven, Remy J ^c   Kerr, Matthew G ^b   Hopkins, David L ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b Department of Environment and Primary Industries ^*  (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Aperture; Lamb; Meat colour stability

Indexed keywords

COLOR; COLORIMETERS; EXPERIMENTS; MEATS; MUSCLE;

APERTURE; APERTURE SIZES; COLOUR MEASUREMENT; COLOUR STABILITY; COLOUR VALUE; LAMB; LARGE APERTURE; SEMIMEMBRANOSUS MUSCLES;

COLORIMETRY;

ANALYSIS; ANIMAL; COLOR; COLORIMETRY; MEAT; PROCEDURES; SHEEP; SKELETAL MUSCLE; STANDARDS;

ANIMALS; COLOR; COLORIMETRY; MEAT; MUSCLE, SKELETAL; SHEEP;

EID: 84910098837     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.006     Document Type: Article

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