Home > Iowa Academy of Science > Journals & Newsletters > Proceedings of the Iowa Academy of Science > Volume 36 (1929) > Annual Issue
Document Type
Research
Abstract
The rapid change in the color of meat when exposed to the air has made it very difficult to make accurate comparisons of the colors of different samples. During this investigation it was found that this change could be prevented by placing the sample of meat between glass plates immediately after cutting. A comparison of the intensity of the light diffusely reflected from various cuts of meat was made by means of a spectrophotometer in the spectral region between 500 mμ and 700 mμ.
Publication Date
1929
Journal Title
Proceedings of the Iowa Academy of Science
Volume
36
Issue
1
First Page
301
Last Page
302
Copyright
©1929 Iowa Academy of Science, Inc.
Language
en
File Format
application/pdf
Recommended Citation
Benedict, A. A.
(1929)
"A Spectrophotometric Study of the Color of Meats,"
Proceedings of the Iowa Academy of Science, 36(1), 301-302.
Available at:
https://scholarworks.uni.edu/pias/vol36/iss1/86