At the present time the most common method of measuring the color of meats consist in a comparison of the surface with a Munsell Color Disc, or a Munsell Color Chart. This method is considered quite satisfactory by some authorities, but its reliability is seriously questioned by others. This paper is a continuation of the work reported at the Academy meeting a year ago. A great many more readings have been made in which cuts were used that varied quite widely in quality. Also, a comparison has been made between the various Munsell Color Charts, and between cuts of meat and the Color Charts set to match them.
Proceedings of the Iowa Academy of Science
© Copyright 1930 by the Iowa Academy of Science, Inc.
Benedict, A. A.
"The Color of Meats and of the Munsell Color Charts Compared,"
Proceedings of the Iowa Academy of Science, 37(1), 310-311.
Available at: https://scholarworks.uni.edu/pias/vol37/iss1/77