메뉴 건너뛰기




Volumn , Issue , 2008, Pages 467-477

Color measurements on muscle-based foods

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85128096470     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (7)

References (92)
  • 1
    • 84885487087 scopus 로고    scopus 로고
    • Fundamentos físicos, químicos, ultraestructurales y tecnológicos en el color de la carne
    • eds. M.R. Rosmini, J.A. Pérez-Alvarez, and J. Fernández-López, Elche: Universidad Miguel Hernández
    • Pérez-Alvarez, J.A., Fernández-López, J., and Sayas-Barberá, M.E. Fundamentos físicos, químicos, ultraestructurales y tecnológicos en el color de la carne. In Nuevas tendencias en la tecnología e higiene de la industria cárnica, eds. M.R. Rosmini, J.A. Pérez-Alvarez, and J. Fernández-López, 51-71. Elche: Universidad Miguel Hernández. 2000.
    • (2000) Nuevas tendencias en la tecnología e higiene de la industria cárnica , pp. 51-71
    • Pérez-Alvarez, J.A.1    Fernández-López, J.2    Sayas-Barberá, M.E.3
  • 2
    • 33646024306 scopus 로고    scopus 로고
    • A new approach to appearance characterization
    • Lozano, D. A new approach to appearance characterization. Color Res Appl 31(3):164-167. 2006.
    • (2006) Color Res Appl , vol.31 , Issue.3 , pp. 164-167
    • Lozano, D.1
  • 3
    • 34248536881 scopus 로고    scopus 로고
    • The perception and sensory assessment of colour
    • ed. D.B. MacDougall, Cambridge: Woodhead Publishing. 1999
    • Hutchings, J.B. The perception and sensory assessment of colour. In Colour in food, improving quality, ed. D.B. MacDougall, 9-32. Cambridge: Woodhead Publishing. 1999, 2002.
    • (2002) Colour in food, improving quality , pp. 9-32
    • Hutchings, J.B.1
  • 4
    • 0038677639 scopus 로고
    • Use of color measurements in quality control of food
    • Krammer, A. Use of color measurements in quality control of food. Food Technol 48(10):62-71. 1994.
    • (1994) Food Technol , vol.48 , Issue.10 , pp. 62-71
    • Krammer, A.1
  • 5
    • 0036752381 scopus 로고    scopus 로고
    • Pasture and grain finishing affect the color stability of beef
    • Lanari, M.C. et al. Pasture and grain finishing affect the color stability of beef. J Food Sci 67: 2467-2473. 2002.
    • (2002) J Food Sci , vol.67 , pp. 2467-2473
    • Lanari, M.C.1
  • 6
    • 31544474917 scopus 로고
    • Oxygen is key to the color of meat
    • Urbain, M.W. Oxygen is key to the color of meat. Nat Prov 127:140-141. 1952.
    • (1952) Nat Prov , vol.127 , pp. 140-141
    • Urbain, M.W.1
  • 7
    • 0042601874 scopus 로고
    • Principales problemas de la calidad de la carne en el porcino
    • Diestre, A. Principales problemas de la calidad de la carne en el porcino. Alimentación Equiposy Tecnología 98:73-78. 1992.
    • (1992) Alimentación Equiposy Tecnología , vol.98 , pp. 73-78
    • Diestre, A.1
  • 8
    • 0001848525 scopus 로고
    • Colour-its basis and importance
    • eds. A.M. Pearson, and T.R. Dutson, London: Chapman Hall
    • Conforth, D. Colour-its basis and importance. In Advances in meat research, eds. A.M. Pearson, and T.R. Dutson, 34-78. London: Chapman Hall. 1994.
    • (1994) Advances in meat research , pp. 34-78
    • Conforth, D.1
  • 9
    • 84987299981 scopus 로고
    • Effect of controlled gas atmospheres and temperature on quality of packaged pork
    • Adams, D.C. and Huffman, R.T. Effect of controlled gas atmospheres and temperature on quality of packaged pork. J Food Sci 37:869-872. 1972.
    • (1972) J Food Sci , vol.37 , pp. 869-872
    • Adams, D.C.1    Huffman, R.T.2
  • 10
    • 33645235431 scopus 로고    scopus 로고
    • Carcass characteristics and qualitative meat traits of the Padovana breed of chicken
    • De Marchi, M. et al. Carcass characteristics and qualitative meat traits of the Padovana breed of chicken. Int J Poult Sci 4:233-238. 2005.
    • (2005) Int J Poult Sci , vol.4 , pp. 233-238
    • De Marchi, M.1
  • 11
    • 67650471790 scopus 로고    scopus 로고
    • Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics
    • Pelicano, E.R.L. et al. Carcass and cut yields and meat qualitative traits of broilers fed diets containing probiotics and prebiotics. Rev Bras Ciencia Avicola 7(3):169-175. 2005.
    • (2005) Rev Bras Ciencia Avicola , vol.7 , Issue.3 , pp. 169-175
    • Pelicano, E.R.L.1
  • 12
    • 0242376569 scopus 로고    scopus 로고
    • Influence of colour intensity on the perception of colour and sweetness in various fruit flavoured yoghurts
    • Calvo, C., Salvador, A., and Fiszman, S.M. Influence of colour intensity on the perception of colour and sweetness in various fruit flavoured yoghurts. Eur Food Res Technol 213:99-103. 2001.
    • (2001) Eur Food Res Technol , vol.213 , pp. 99-103
    • Calvo, C.1    Salvador, A.2    Fiszman, S.M.3
  • 14
    • 0036658610 scopus 로고    scopus 로고
    • Consumer perceptions of pork in Denmark, Norway and Sweden
    • Bryhni, E.A. et al. Consumer perceptions of pork in Denmark, Norway and Sweden. Food Qual Pref 13:257-266. 2002.
    • (2002) Food Qual Pref , vol.13 , pp. 257-266
    • Bryhni, E.A.1
  • 15
    • 12344260959 scopus 로고    scopus 로고
    • Skin pigmentation evaluation in broilers fed natural and synthetic pigments
    • Castaneda, M.P., Hirschler, E.M., and Sams, A.R. Skin pigmentation evaluation in broilers fed natural and synthetic pigments. Poult Sci 84(1):143-147. 2005.
    • (2005) Poult Sci , vol.84 , Issue.1 , pp. 143-147
    • Castaneda, M.P.1    Hirschler, E.M.2    Sams, A.R.3
  • 16
    • 85056431754 scopus 로고    scopus 로고
    • Criteria of consumers when purchasing beef in retail stores: Position of beef compared to other meat types, reasons and frequency of its use in everyday nutrition and preparation methods
    • Ostojic, D. et al. Criteria of consumers when purchasing beef in retail stores: position of beef compared to other meat types, reasons and frequency of its use in everyday nutrition and preparation methods. Biotechnol Anim Husbandry 22(3/4):45-53. 2006.
    • (2006) Biotechnol Anim Husbandry , vol.22 , Issue.3-4 , pp. 45-53
    • Ostojic, D.1
  • 17
    • 0033058949 scopus 로고    scopus 로고
    • Consumer-rated quality characteristics as related to purchase intent of fresh pork
    • Brewer, M.S. and Mckeith, F.K. Consumer-rated quality characteristics as related to purchase intent of fresh pork. J Food Sci 64:171-174. 2006.
    • (2006) J Food Sci , vol.64 , pp. 171-174
    • Brewer, M.S.1    Mckeith, F.K.2
  • 18
    • 12344337685 scopus 로고    scopus 로고
    • Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens
    • Trampel, D.W. et al. Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens. Poult Sci 84(1):137-142. 2005.
    • (2005) Poult Sci , vol.84 , Issue.1 , pp. 137-142
    • Trampel, D.W.1
  • 19
    • 79953782095 scopus 로고    scopus 로고
    • Color
    • eds. Y.H. Hui, I. Guerrero and M.R. Rosmini, México: Limusa Noriega Editores
    • Pérez-Alvarez, J.A. Color. In Ciencia y tecnología de carnes, eds. Y.H. Hui, I. Guerrero and M.R. Rosmini, 161-198. México: Limusa Noriega Editores. 2006.
    • (2006) Ciencia y tecnología de carnes , pp. 161-198
    • Pérez-Alvarez, J.A.1
  • 20
    • 0034755693 scopus 로고    scopus 로고
    • Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: Additives and high pressure treatment
    • Montero, P., Ávalos, A., and Pérez-Mateos, M. Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: additives and high pressure treatment. Food Chem 75:317-324. 2001.
    • (2001) Food Chem , vol.75 , pp. 317-324
    • Montero, P.1    Ávalos, A.2    Pérez-Mateos, M.3
  • 21
    • 0036691091 scopus 로고    scopus 로고
    • Effect of paprika (Capsicum annum) on color of Spanish-type sausages during the resting stage
    • Fernández-López, J. et al. Effect of paprika (Capsicum annum) on color of Spanish-type sausages during the resting stage. J Food Sci 67:2410-2414. 2002.
    • (2002) J Food Sci , vol.67 , pp. 2410-2414
    • Fernández-López, J.1
  • 22
    • 0039909581 scopus 로고    scopus 로고
    • Utilización de vísceras como materias primas en la elaboración de productos cárnicos: Güeña
    • Pérez-Alvarez, J.A. et al. Utilización de vísceras como materias primas en la elaboración de productos cárnicos: güeña. Alimentaria 291:63-70. 1998a.
    • (1998) Alimentaria , vol.291 , pp. 63-70
    • Pérez-Alvarez, J.A.1
  • 23
    • 0000742035 scopus 로고    scopus 로고
    • Caracterización de los parámetros de color de diferentes materias primas usadas en la industria cárnica
    • Pérez-Alvarez, J.A. et al. Caracterización de los parámetros de color de diferentes materias primas usadas en la industria cárnica. Eurocarne 63:115-122. 1998b.
    • (1998) Eurocarne , vol.63 , pp. 115-122
    • Pérez-Alvarez, J.A.1
  • 24
    • 0040516961 scopus 로고    scopus 로고
    • Chemical and color characteristics of "Lomo embuchado" during salting seasoning
    • Pérez-Alvarez, J.A. et al. Chemical and color characteristics of "Lomo embuchado" during salting seasoning. J Muscle Food 8(4):395-411. 1997.
    • (1997) J Muscle Food , vol.8 , Issue.4 , pp. 395-411
    • Pérez-Alvarez, J.A.1
  • 26
    • 0037514263 scopus 로고    scopus 로고
    • Physical, chemical and sensory properties of bologna sausage made with ostrich meat
    • Fernández-López, J. et al. Physical, chemical and sensory properties of bologna sausage made with ostrich meat. J Food Sci 68:1511-1515. 2003.
    • (2003) J Food Sci , vol.68 , pp. 1511-1515
    • Fernández-López, J.1
  • 27
    • 84985234426 scopus 로고
    • Effect of bisulfite on lobster shell phenoloxidase
    • Ferrer, O.J., Otwell, W.S., and Marshall, M.R. Effect of bisulfite on lobster shell phenoloxidase. J Food Sci 54(2):478-480. 1989.
    • (1989) J Food Sci , vol.54 , Issue.2 , pp. 478-480
    • Ferrer, O.J.1    Otwell, W.S.2    Marshall, M.R.3
  • 28
    • 85056373022 scopus 로고    scopus 로고
    • Myopathy of slaughter chickens
    • Bozek, R. and Juzl, M. Myopathy of slaughter chickens. Acta Univ Agric Silv 54:49-56. 2006.
    • (2006) Acta Univ Agric Silv , vol.54 , pp. 49-56
    • Bozek, R.1    Juzl, M.2
  • 29
    • 0003122351 scopus 로고
    • Changes in the colour and opacity of meat
    • MacDougall, D.B. Changes in the colour and opacity of meat. Food Chem 9(1/2):75-88. 1982.
    • (1982) Food Chem , vol.9 , Issue.1-2 , pp. 75-88
    • MacDougall, D.B.1
  • 31
    • 0038289984 scopus 로고    scopus 로고
    • Strategies for increasing oxidative stability of (fresh) meat color
    • Provo, UT
    • Faustman, C. et al. Strategies for increasing oxidative stability of (fresh) meat color. In Proceedings 49th Annual Reciprocal Meat Conference, Provo, UT. 73-78. 1996.
    • (1996) Proceedings 49th Annual Reciprocal Meat Conference , pp. 73-78
    • Faustman, C.1
  • 32
    • 0001944372 scopus 로고
    • Colour and colour stability of hot processed frozen minced beef. Result from chemical model experiments tested under storage conditions
    • Anderson, H.J., Bertelsen, G., and Skibsled, L.H. Colour and colour stability of hot processed frozen minced beef. Result from chemical model experiments tested under storage conditions. Meat Sci 28(2):87-97. 1990.
    • (1990) Meat Sci , vol.28 , Issue.2 , pp. 87-97
    • Anderson, H.J.1    Bertelsen, G.2    Skibsled, L.H.3
  • 33
    • 0038654279 scopus 로고    scopus 로고
    • Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber
    • Fernández-Ginés, J.M. et al. Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. J Food Sci 68:710-715. 2003.
    • (2003) J Food Sci , vol.68 , pp. 710-715
    • Fernández-Ginés, J.M.1
  • 34
    • 0141675087 scopus 로고    scopus 로고
    • Evaluation of antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extract in cooked pork meat
    • Fernández-López, J. et al. Evaluation of antioxidant potential of hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extract in cooked pork meat. J Food Sci 68:660-664. 2003.
    • (2003) J Food Sci , vol.68 , pp. 660-664
    • Fernández-López, J.1
  • 35
    • 0010238772 scopus 로고    scopus 로고
    • The evolution of colour parameters during "chorizo" processing
    • Pagán-Moreno, M.J. et al. The evolution of colour parameters during "chorizo" processing. Fleischwirtschaft 78(9):987-989. 1998.
    • (1998) Fleischwirtschaft , vol.78 , Issue.9 , pp. 987-989
    • Pagán-Moreno, M.J.1
  • 36
    • 0037559310 scopus 로고    scopus 로고
    • Utilization of lemon albedo in dry-cured sausages
    • Aleson, L. et al. Utilization of lemon albedo in dry-cured sausages. J Food Sci 68:1826-1830. 2003.
    • (2003) J Food Sci , vol.68 , pp. 1826-1830
    • Aleson, L.1
  • 38
    • 0037411790 scopus 로고    scopus 로고
    • Extraction properties and absorption spectra of dry cured hams made with and without nitrate
    • Parolari, G., Gabba, L., and Saccani, G. Extraction properties and absorption spectra of dry cured hams made with and without nitrate. Meat Sci 64(4):483-490. 2003.
    • (2003) Meat Sci , vol.64 , Issue.4 , pp. 483-490
    • Parolari, G.1    Gabba, L.2    Saccani, G.3
  • 39
    • 0942267927 scopus 로고    scopus 로고
    • A Zn-porphyrin complex contributes to bright red colour in Parma ham
    • Wakamatsu, J., Nishimura, T., and Hattori, A. A Zn-porphyrin complex contributes to bright red colour in Parma ham. Meat Sci 67(1):95-100. 2004a.
    • (2004) Meat Sci , vol.67 , Issue.1 , pp. 95-100
    • Wakamatsu, J.1    Nishimura, T.2    Hattori, A.3
  • 40
    • 44449145746 scopus 로고    scopus 로고
    • Performance and color of broilers fed diets containing Rhodocyclus gelatinosus biomass
    • Ponsano, E.H.G. et al. Performance and color of broilers fed diets containing Rhodocyclus gelatinosus biomass. Revista Brasileira de Ciencia Avicola 6(4):237-242. 2004.
    • (2004) Revista Brasileira de Ciencia Avicola , vol.6 , Issue.4 , pp. 237-242
    • Ponsano, E.H.G.1
  • 41
    • 2942631427 scopus 로고    scopus 로고
    • Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham
    • Wakamatsu, J. et al. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham. Meat Sci 68(2):313-317. 2004b.
    • (2004) Meat Sci , vol.68 , Issue.2 , pp. 313-317
    • Wakamatsu, J.1
  • 42
    • 38249004567 scopus 로고
    • A relationship between bovine fat colour and fatty acid composition
    • Zhou, G.H., Yang, A., and Tume, R.K. A relationship between bovine fat colour and fatty acid composition. Meat Sci 35(2):205-212. 1993.
    • (1993) Meat Sci , vol.35 , Issue.2 , pp. 205-212
    • Zhou, G.H.1    Yang, A.2    Tume, R.K.3
  • 43
    • 84886212502 scopus 로고
    • Alimentación animal y calidad de la carne
    • Esteve, E. Alimentación animal y calidad de la carne. Eurocarne 31:71-77. 1994.
    • (1994) Eurocarne , vol.31 , pp. 71-77
    • Esteve, E.1
  • 44
    • 0032722810 scopus 로고    scopus 로고
    • Isolation and functional characterisation of a novel type of carotenoid biosynthetic gene from
    • Verdoes, J.C. et al. Isolation and functional characterisation of a novel type of carotenoid biosynthetic gene from Xanthophyllomyces dendrorhous. Mol Gen Genet 262(3):453-461. 1999.
    • (1999) Xanthophyllomyces dendrorhous. Mol Gen Genet , vol.262 , Issue.3 , pp. 453-461
    • Verdoes, J.C.1
  • 45
    • 0035545571 scopus 로고    scopus 로고
    • Optical evaluation of factors affecting appearance of bovine fat
    • Irie, M. Optical evaluation of factors affecting appearance of bovine fat. Meat Sci 57:19-22. 2001.
    • (2001) Meat Sci , vol.57 , pp. 19-22
    • Irie, M.1
  • 46
    • 33846550633 scopus 로고    scopus 로고
    • Influence of dietary inclusion level of manganese on pork quality during retail display
    • Apple, J.K. et al. Influence of dietary inclusion level of manganese on pork quality during retail display. Meat Sci 75:640-647. 2007.
    • (2007) Meat Sci , vol.75 , pp. 640-647
    • Apple, J.K.1
  • 47
    • 85056396369 scopus 로고    scopus 로고
    • Observation on inheritance of skin colour in green-shell-egg fowl
    • Zhang, X.Y. et al. Observation on inheritance of skin colour in green-shell-egg fowl. J Yunnan Agric Univ 17(1):39-44. 2002.
    • (2002) J Yunnan Agric Univ , vol.17 , Issue.1 , pp. 39-44
    • Zhang, X.Y.1
  • 48
    • 0035490117 scopus 로고    scopus 로고
    • Marination performance of pale broiler breast meat
    • Woelfel, R.L. and Sams, A.R. Marination performance of pale broiler breast meat. Poult Sci 80(10):1519-1522. 2001.
    • (2001) Poult Sci , vol.80 , Issue.10 , pp. 1519-1522
    • Woelfel, R.L.1    Sams, A.R.2
  • 49
    • 33750087250 scopus 로고    scopus 로고
    • Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse
    • Fraqueza, M.J. et al. Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse. Poult Sci 85(11):1992-2000. 2006.
    • (2006) Poult Sci , vol.85 , Issue.11 , pp. 1992-2000
    • Fraqueza, M.J.1
  • 51
    • 79551698739 scopus 로고    scopus 로고
    • A colour appearance model for colour management systems: CIECAM02
    • CIE. A colour appearance model for colour management systems: CIECAM02. CIE Pub, 159. 2004.
    • (2004) CIE Pub , pp. 159
  • 52
    • 0004210728 scopus 로고
    • American Meat Science Association. Chicago, IL: National Live Stock and Meat Board
    • AMSA. Guidelines for meat color evaluation. American Meat Science Association. Chicago, IL: National Live Stock and Meat Board. 1991.
    • (1991) Guidelines for meat color evaluation
  • 53
    • 84982520209 scopus 로고
    • The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments
    • Hornsey, H.C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. J Sci Food Agric 7:534-540. 1956.
    • (1956) J Sci Food Agric , vol.7 , pp. 534-540
    • Hornsey, H.C.1
  • 54
    • 84987344359 scopus 로고
    • Determination of total pigments in red meats
    • Agulló, E. et al. Determination of total pigments in red meats. J Food Sci 55:250-251. 1990.
    • (1990) J Food Sci , vol.55 , pp. 250-251
    • Agulló, E.1
  • 55
    • 0002604387 scopus 로고
    • Meat color measurements
    • Chicago, IL: American Meat Science Association & National Live Stock and Meat Board
    • Hunt, M.C. Meat color measurements. In Proceedings of 33rd Reciprocal Meat Conference, Chicago, IL: American Meat Science Association & National Live Stock and Meat Board. 41-46. 1980.
    • (1980) Proceedings of 33rd Reciprocal Meat Conference , pp. 41-46
    • Hunt, M.C.1
  • 56
    • 1842487526 scopus 로고    scopus 로고
    • Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods
    • Zhu, S., Ramaswamy, H.S., and Simpson, B.K. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensm Wiss u Technol 37:291-299. 2004.
    • (2004) Lebensm Wiss u Technol , vol.37 , pp. 291-299
    • Zhu, S.1    Ramaswamy, H.S.2    Simpson, B.K.3
  • 58
    • 0035612494 scopus 로고    scopus 로고
    • Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs
    • Lindahl, G., Lundström, K., and Tornberg, E. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci 59(2): 141-151. 2001.
    • (2001) Meat Sci , vol.59 , Issue.2 , pp. 141-151
    • Lindahl, G.1    Lundström, K.2    Tornberg, E.3
  • 59
    • 0035545454 scopus 로고    scopus 로고
    • Measuring pork colour: Effects of bloom time, muscle, pH and relationship to instrumental parameters
    • Brewer, M.S. et al. Measuring pork colour: effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci 57:169-176. 2001.
    • (2001) Meat Sci , vol.57 , pp. 169-176
    • Brewer, M.S.1
  • 60
    • 33749619165 scopus 로고    scopus 로고
    • Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region
    • Xia, J.J. et al. Characterizing beef muscles with optical scattering and absorption coefficients in VIS-NIR region. Meat Sci 75:78-83. 2007.
    • (2007) Meat Sci , vol.75 , pp. 78-83
    • Xia, J.J.1
  • 61
    • 0342335344 scopus 로고    scopus 로고
    • Entstehung von farbparametern während der Herstellung von "chorizo."
    • Pagán-Moreno, M.J. et al. Entstehung von farbparametern während der Herstellung von "chorizo." Fleischwirtschaft 77:664-667. 1997.
    • (1997) Fleischwirtschaft , vol.77 , pp. 664-667
    • Pagán-Moreno, M.J.1
  • 62
    • 84985296454 scopus 로고
    • The chemistry of meat pigments
    • Fox, J.B. The chemistry of meat pigments. J Agric Food Chem 14:20-27. 1966.
    • (1966) J Agric Food Chem , vol.14 , pp. 20-27
    • Fox, J.B.1
  • 63
    • 0030306558 scopus 로고    scopus 로고
    • Some observations on the absorption spectra of various myoglobin derivatives found in meat
    • Millar, S.J., Moss, B.W., and Stevenson, M.H. Some observations on the absorption spectra of various myoglobin derivatives found in meat. Meat Sci 42(3):277-288. 1996.
    • (1996) Meat Sci , vol.42 , Issue.3 , pp. 277-288
    • Millar, S.J.1    Moss, B.W.2    Stevenson, M.H.3
  • 64
    • 43949154597 scopus 로고
    • Oxidative processes in meat products: Quality implications
    • Kanner, J. Oxidative processes in meat products: quality implications. Meat Sci 36:169-189. 1994.
    • (1994) Meat Sci , vol.36 , pp. 169-189
    • Kanner, J.1
  • 65
    • 0035596237 scopus 로고    scopus 로고
    • Effect of illumination source on the appearance of fresh meat cuts
    • Barbut, S. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci 59:187-191. 2001.
    • (2001) Meat Sci , vol.59 , pp. 187-191
    • Barbut, S.1
  • 66
    • 0346342308 scopus 로고    scopus 로고
    • Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
    • Fernández-López, J. et al. Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res Appl 29:67-74. 2004.
    • (2004) Color Res Appl , vol.29 , pp. 67-74
    • Fernández-López, J.1
  • 67
    • 21444457683 scopus 로고
    • Near-infrared reflectance spectroscopy in the prediction of sensory properties of beef
    • Hildrum, K.I. et al. Near-infrared reflectance spectroscopy in the prediction of sensory properties of beef. J Near Infrared Spectrosc 3:81-87. 1995.
    • (1995) J Near Infrared Spectrosc , vol.3 , pp. 81-87
    • Hildrum, K.I.1
  • 68
    • 0042104762 scopus 로고
    • Einflüsse auf die postmortale Farbveränderung der Oberfläche von Schweinemuskulatur
    • Feldhusen, F. Einflüsse auf die postmortale Farbveränderung der Oberfläche von Schweinemuskulatur. Fleischwirtschaft 74:989-991. 1994.
    • (1994) Fleischwirtschaft , vol.74 , pp. 989-991
    • Feldhusen, F.1
  • 69
    • 27144472444 scopus 로고    scopus 로고
    • Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates
    • Correa, J.A. et al. Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates. Meat Sci 72:91-99. 2006.
    • (2006) Meat Sci , vol.72 , pp. 91-99
    • Correa, J.A.1
  • 70
    • 0141790755 scopus 로고    scopus 로고
    • Visible/NIR spectroscopy for characterizing fecal contamination of chicken carcasses
    • Windham, W.R. et al. Visible/NIR spectroscopy for characterizing fecal contamination of chicken carcasses. Trans ASAE 46(3):747-751. 2003a.
    • (2003) Trans ASAE , vol.46 , Issue.3 , pp. 747-751
    • Windham, W.R.1
  • 71
    • 1542648858 scopus 로고    scopus 로고
    • Algorithm development with visible/near-infrared spectra for detection of poultry feces and ingesta
    • Windham, W.R. et al. Algorithm development with visible/near-infrared spectra for detection of poultry feces and ingesta. Trans ASAE 46(6):1733-1738. 2003b.
    • (2003) Trans ASAE , vol.46 , Issue.6 , pp. 1733-1738
    • Windham, W.R.1
  • 72
    • 85056402092 scopus 로고
    • A brief study of the effect of nitrite on bologna coloration measured with a Colormet fiber-optic spectrophotometer
    • Swatland, H.J. A brief study of the effect of nitrite on bologna coloration measured with a Colormet fiber-optic spectrophotometer. Can Inst Food Sci Technol J 21(5):560-562. 1988.
    • (1988) Can Inst Food Sci Technol J , vol.21 , Issue.5 , pp. 560-562
    • Swatland, H.J.1
  • 73
    • 84981861173 scopus 로고
    • Analysis of pigments at the surface of fresh beef with reflectance spectrophotometry
    • Snyder, H.E. Analysis of pigments at the surface of fresh beef with reflectance spectrophotometry. J Food Sci 30:457-459. 1965.
    • (1965) J Food Sci , vol.30 , pp. 457-459
    • Snyder, H.E.1
  • 74
    • 34648817868 scopus 로고    scopus 로고
    • Characterization of the different states of myoglobin in pork meat using colour parameters and reflectance ratios
    • Fernández-López, J. et al. Characterization of the different states of myoglobin in pork meat using colour parameters and reflectance ratios. J Muscle Foods 11:57-68. 2000b.
    • (2000) J Muscle Foods , vol.11 , pp. 57-68
    • Fernández-López, J.1
  • 76
    • 0842263120 scopus 로고    scopus 로고
    • Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages
    • Liu, Y.L. et al. Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages. J Agric Food Chem 52(3): 505-510. 2004.
    • (2004) J Agric Food Chem , vol.52 , Issue.3 , pp. 505-510
    • Liu, Y.L.1
  • 77
    • 24744453680 scopus 로고    scopus 로고
    • Characterizing wholesome and unwholesome chickens by CIELUV color difference
    • Chao, K. et al. Characterizing wholesome and unwholesome chickens by CIELUV color difference. Appl Eng Agric 21(4):653-659. 2005.
    • (2005) Appl Eng Agric , vol.21 , Issue.4 , pp. 653-659
    • Chao, K.1
  • 78
    • 34247202076 scopus 로고    scopus 로고
    • Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy
    • Andrés, S.I. et al. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Sci 76:509-516. 2007.
    • (2007) Meat Sci , vol.76 , pp. 509-516
    • Andrés, S.I.1
  • 79
    • 12444272774 scopus 로고    scopus 로고
    • Near-infrared reflectance spectroscopy as a method to predict chemical composition of breast meat and discriminate between different n-3 feeding sources
    • Berzaghi, P. et al. Near-infrared reflectance spectroscopy as a method to predict chemical composition of breast meat and discriminate between different n-3 feeding sources. Poult Sci 84(1):128-136. 2005.
    • (2005) Poult Sci , vol.84 , Issue.1 , pp. 128-136
    • Berzaghi, P.1
  • 80
    • 0034401025 scopus 로고    scopus 로고
    • Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
    • Brøndum, J. et al. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy. Meat Sci 55:177-185. 2000.
    • (2000) Meat Sci , vol.55 , pp. 177-185
    • Brøndum, J.1
  • 81
    • 0037904679 scopus 로고    scopus 로고
    • Prediction of pork quality attributes from near infrared reflectance spectra
    • Geesink, G.H. et al. Prediction of pork quality attributes from near infrared reflectance spectra. Meat Sci 65:661-668. 2003.
    • (2003) Meat Sci , vol.65 , pp. 661-668
    • Geesink, G.H.1
  • 83
    • 0032187293 scopus 로고    scopus 로고
    • Video image analysis for online classification of lamb carcasses
    • Stanford, K. et al. Video image analysis for online classification of lamb carcasses. Anim Sci 67:311-316. 1998.
    • (1998) Anim Sci , vol.67 , pp. 311-316
    • Stanford, K.1
  • 84
    • 0347269113 scopus 로고    scopus 로고
    • Video image analysis in the Australian meat industry-precision and accuracy of predicting lean meat yield in lamb carcasses
    • Hopkins, D.L. et al. Video image analysis in the Australian meat industry-precision and accuracy of predicting lean meat yield in lamb carcasses. Meat Sci 67:269-274. 2004.
    • (2004) Meat Sci , vol.67 , pp. 269-274
    • Hopkins, D.L.1
  • 85
    • 0034388208 scopus 로고    scopus 로고
    • Development of technology for the early postmortem prediction of water holding capacity and drip loss in fresh pork
    • Forrest, J.C. et al. Development of technology for the early postmortem prediction of water holding capacity and drip loss in fresh pork. Meat Sci 55:115-122. 2000.
    • (2000) Meat Sci , vol.55 , pp. 115-122
    • Forrest, J.C.1
  • 86
    • 84987333712 scopus 로고
    • Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts
    • Mitsumoto, M. et al. Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. J Food Sci 56:1493-1496. 1991.
    • (1991) J Food Sci , vol.56 , pp. 1493-1496
    • Mitsumoto, M.1
  • 87
    • 21344485989 scopus 로고
    • Prediction of sensory characteristics of beef by near-infrared spectroscopy
    • Hildrum, K.I. et al. Prediction of sensory characteristics of beef by near-infrared spectroscopy. Meat Sci 38:67-80. 1994.
    • (1994) Meat Sci , vol.38 , pp. 67-80
    • Hildrum, K.I.1
  • 88
    • 0031101010 scopus 로고    scopus 로고
    • Comparison of multivariate calibration and discriminant analysis in evaluating NIR spectroscopy for determination of meat tenderness
    • Naes, T. and Hildrum, K.I. Comparison of multivariate calibration and discriminant analysis in evaluating NIR spectroscopy for determination of meat tenderness. Appl Spectrosc 51:350-357. 1997.
    • (1997) Appl Spectrosc , vol.51 , pp. 350-357
    • Naes, T.1    Hildrum, K.I.2
  • 89
    • 0032132414 scopus 로고    scopus 로고
    • Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm
    • Byrne, C.E. et al. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm. Meat Sci 49:399-409. 1998.
    • (1998) Meat Sci , vol.49 , pp. 399-409
    • Byrne, C.E.1
  • 90
    • 0032134323 scopus 로고    scopus 로고
    • Near-infrared reflectance analysis for predicting beef longissimus tenderness
    • Park, B. et al. Near-infrared reflectance analysis for predicting beef longissimus tenderness. J Anim Sci 76:2115-2120. 1998.
    • (1998) J Anim Sci , vol.76 , pp. 2115-2120
    • Park, B.1
  • 91
    • 0037225434 scopus 로고    scopus 로고
    • The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle
    • Cozzolino, D. et al. The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle. Leb Wiss Technol Food Sci 36:195-202. 2003.
    • (2003) Leb Wiss Technol Food Sci , vol.36 , pp. 195-202
    • Cozzolino, D.1
  • 92
    • 0035993320 scopus 로고    scopus 로고
    • Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy
    • Cozzolino, D. and Murray, I. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. J Near Infrared Spectrosc 10:37-44. 2002.
    • (2002) J Near Infrared Spectrosc , vol.10 , pp. 37-44
    • Cozzolino, D.1    Murray, I.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.