کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792592 1109640 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time
چکیده انگلیسی

Consumers and cooks often assess the degree of doneness of roasted beef by the internal meat colour. Real-time colour measurement of the cooking process is therefore developed in order to determine the degree of doneness, and thus the end of the cooking process, by the internal meat colour. The colour values (X, Y, Z) provided by the true colour sensor show significant variation within initial values and end values. Change in colour lightness caused by the increase of meat colour opacity is dominant. Calculating the first deviation of the Y values (dY/dt) indicates that most rapid changes in lightness are within a temperature range of 42 °C and 56 °C. At this temperature, the degree of meat doneness is still assumed to be rare, but it is possible to predict the time needed from this point until the desired degree of doneness is reached.

► In this study real-time measurement of meat colour and colour opacity is developed. ► Change of colour lightness caused by the increase of meat colour opacity is dominant. ► The degree of meat doneness can be determined during the cooking process by the state of the meat colour opacity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 90, Issue 3, March 2012, Pages 721-727
نویسندگان
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