New procedure for improving precision and accuracy of instrumental color measurements of beef.


The surface layers of steaks from bovine M. semimembranosus were prepared to have deoxy- (DMb), oxy- (OMb) and metmyoglobin (MMb) states using either chemicals (CHEM) or oxygen partial pressure packaging (OPP). Ninety-six different meat surface areas were measured in reflectance mode (400-1100 nm) for each preparation method. Reflectance spectra were… (More)
DOI: 10.1016/j.meatsci.2012.01.012