Recent advances in meat color research
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Autor/a
Tomasevic, Igor
Djekic, Ilija
Font-i-Furnols, Maria
Terjung, Nino
Lorenzo, Jose M.
Fecha de publicación
2021-02-24ISSN
2214-7993
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
13
Publicado por
Elsevier
Publicado en
Current Opinion in Food Science
Citación
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.
Program
Qualitat i Tecnologia Alimentària
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