Recent advances in meat color research
Visualitza/Obre
Autor/a
Tomasevic, Igor
Djekic, Ilija
Font-i-Furnols, Maria
Terjung, Nino
Lorenzo, Jose M.
Data de publicació
2021-02-24ISSN
2214-7993
Resum
Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower temperatures post-harvest factors influencing meat color. The color remains one of the most important meat quality attributes when consumers are concerned. According to the literature survey of 600 manuscripts, published only in the last two years, more than 40% of them failed to include information necessary to replicate and/or properly interpret instrumental color results. Color measuring systems and devices, that can successfully resolve the problem of meat translucency and its non-uniform refraction index, should be a preferred instrumental choice in the future.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
13
Publicat per
Elsevier
Publicat a
Current Opinion in Food Science
Citació
Tomasevic, Igor, Ilija Djekic, Maria Font-i-Furnols, Nino Terjung, and Jose M Lorenzo. 2021. "Recent Advances In Meat Color Research". Current Opinion In Food Science 41: 81-87. doi:10.1016/j.cofs.2021.02.012.
Programa
Qualitat i Tecnologia Alimentària
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