Colour rating and pigment composition of beef: Relation between colour measurement by reflectance spectrophotometry, subjective colour evaluation, and the relative concentration of oxymyoglobin and ferric myoglobin in chilled retail‐packed beef
- 1 March 1971
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 6 (1), 15-20
- https://doi.org/10.1111/j.1365-2621.1971.tb01588.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Analysis of pigments in intact beef samples: A simple method for the determination of oxymyoglobin and ferric myoglobin in intact beef samples using reflectance spectrophotometryInternational Journal of Food Science & Technology, 1971
- The relationship between the subjective and objective measurement of pork colourInternational Journal of Food Science & Technology, 1969
- Calculation and presentation of pork muscle colour from reflectance spectraJournal of the Science of Food and Agriculture, 1968