Optimization of instrumental colour analysis in dry-cured ham

Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

Gunilla Lindahl, Kerstin Lundström · Meat Science · 2001 · 298 citations

Agriculture, Animal Sciences, Food Science +16

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

M.S. BREWER, Lingtao Zhu, B S Bidner et al. · Meat Science · 2001 · 270 citations

Agriculture, Animal Sciences, Food Science +15

Physical and chemical changes in different zones of normal and PSE dry cured ham during processing

J. Arnau, Luís Guerrero, Gloria Casademont et al. · Food Chemistry · 1995 · 111 citations

Agriculture, Biochemistry, Food Science +12

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

Olga Gimeno, Icíar Astiasarán, J. Bello · Meat Science · 2001 · 96 citations

Agriculture, Biochemistry, Food Science +15

Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?

Riëtte L.J.M. Van Laack, R. G. Kauffman, Wilbert Sybesma et al. · Meat Science · 1994 · 90 citations

Agriculture, Physiology, Veterinary Physiology +10