INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR® MASTER

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ABSTRACT

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

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Ferysiuk, K., Wójciak, K. M., Kęska, P., & Stasiak, D. M. (2020). Instrumental color measurement of meat and meat products in X-RiteColor® Master. Applied Computer Science, 16(3), 69-79. doi:10.23743/acs-2020-22
Ferysiuk, Karolina, Karolina M. Wójciak, Paulina Kęska, and Dariusz M. Stasiak. "Instrumental Color Measurement of Meat and Meat Products in X-Ritecolor® Master." Applied Computer Science 16, no. 3 (2020): 69-79.
K. Ferysiuk, K. M. Wójciak, P. Kęska, and D. M. Stasiak, "Instrumental color measurement of meat and meat products in X-RiteColor® Master," Applied Computer Science, vol. 16, no. 3, pp. 69-79, 2020, doi: 10.23743/acs-2020-22.
Ferysiuk K, Wójciak KM, Kęska P, Stasiak DM. Instrumental color measurement of meat and meat products in X-RiteColor® Master. Applied Computer Science. 2020;16(3):69-79.