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Authors

A. A. Benedict

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

© Copyright 1929 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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