Measuring muscle color on beef carcasses using the Lab color space

Because beef muscle color affects consumers' purchasing decisions, is a factor in determining USDA grades, and has been shown to be useful in sorting carcasses according to palatability, this study was conducted to determine the effects of measurement conditions on L*, a*, and b* values, to det...

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Veröffentlicht in:	Journal of animal science 1999-09, Vol.77 (9), p.2418-2427
Hauptverfasser:	Wulf, D.M, Wise, J.W
Format:	Artikel
Sprache:	eng
Schlagworte:	aging Animal Husbandry - methods Animals beef quality Biological and medical sciences Cattle Cattle - anatomy & histology Color colorimetry dark cutting meat duration Food industries Fundamental and applied biological sciences. Psychology impedance lean marbling Meat - standards Meat and meat product industries meat carcasses Muscle, Skeletal - anatomy & histology muscles Muscular system Pigmentation skeletal development
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