ACS Applied Computer Science

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

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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%.

  • APA 6th style
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
  • Chicago style
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.
  • IEEE style
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.
  • Vancouver style
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.