Meat colour is the first criterion of the quality of meat or meat products rated by the consumer. This article considers the quantities ΔE, Cab* and hab which can be calculated from the chromaticity coordinates L*, a* and b* in the CIELAB system. The quantities Cab* and hab are more intuitive, because they correspond to the concept of colour in humans. Meat colour is influenced by many factors and it is therefore appropriate to assure standard conditions for measurement.
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