Optimization of instrumental colour analysis in dry-cured ham.


Colour of dry cured ham was measured by instrumental techniques in order to determine the optimum measurement index. Five different colour systems were used: CIE L(∗)a(∗)b(∗), Hunter Lab, CIE L(∗)u(∗)v(∗), xyY and XYZ, each with illuminants D65, C and A, and with both 10 and 2° observer angles. Measurements were taken in both Semimembranosus (SM) and Biceps… (More)


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