2003
DOI: 10.1016/s0309-1740(02)00084-0
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Optimization of instrumental colour analysis in dry-cured ham

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Cited by 69 publications
(38 citation statements)
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“…Lightness (L*) is considered one of the major quality parameters of meat products, and, along with the a* value, it contributes the most to the pink color intensity, (Brewer et al, 2001). The a* value is the most sensitive value generated by instrumental color, and it assesses the stability of meat products (García-Esteban et al, 2003).…”
Section: Resultsmentioning
confidence: 99%
“…Lightness (L*) is considered one of the major quality parameters of meat products, and, along with the a* value, it contributes the most to the pink color intensity, (Brewer et al, 2001). The a* value is the most sensitive value generated by instrumental color, and it assesses the stability of meat products (García-Esteban et al, 2003).…”
Section: Resultsmentioning
confidence: 99%
“…Thiagarajan 2008 reported that hybrid microwave-convection drying with highest drying rate produced beef jerky with lighter and reddish color (Highest ΔE values). In dry-cured hams from white pigs, L* showed higher values for Biceps femoris (BF) than for semimembranosus (Garcia-Esteban et al 2003;Perez-Alvarez et al 1999;Sanabria et al 2004) due to the higher water content of BF. Costa-Corredor et al (2009) also reported similar results in dry cured hams where increase in drying temperature decreases instrumental color (L*).…”
Section: Hardness (N) Of Raw Noodlesmentioning
confidence: 99%
“…The sensory values found in this study are in accordance with those of other studies on ostrich meat salami made with different starter cultures (BÖHME et al, 1996) and cured sausages made with rhea meat (CAMPAGNOL et al, 2007b). The red intensity (a*) (Table 2) is the most sensitive parameter for measuring color, red color characterization, and color stability (GARCÍA-ESTEBAN et al, 2003). According to Table 2, the a* values showed a slight variation during the first seven days, decreasing up to the end of processing.…”
Section: Sensory Parametersmentioning
confidence: 99%