Recent advances in meat color research
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Lorenzo, Jose M.
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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Current Opinion in Food Science
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.
Qualitat i Tecnologia Alimentària
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