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Determination of colour on pork muscles by near infrared reflectance spectroscopy
Published online by Cambridge University Press: 20 November 2017
Extract
Colour is an important component of meat quality. Because colour is associated with factors such as freshness and food safety, it is often a primary consideration of consumers when making purchasing decisions (McCaig, 2002). The aim of this work was to explore the use of near infrared reflectance spectroscopy to assess colour composition on pork muscle samples from different feeding regimes.
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- Animal Products
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- Copyright © The British Society of Animal Science 2003