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.
Proceedings of the Iowa Academy of Science
©1929 Iowa Academy of Science, Inc.
Benedict, A. A.
"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