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
©1930 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