SUMMARYOxygenation rates of pork, beef, and lamb were determined by Munsell disk calorimetry and by the Gardner automatic color‐difference meter. From the data obtained, recommendations can be made for the time to read color as a prediction of total color change due to oxygenation. Measurements can be renotated by Munsell calorimetry after 30 min for pork, 75 for beef, and 45 for lamb. Readings can be made by reflectance after 45 min for pork, 30 for beef, and 30 for lamb. The effect of oxygenation upon Munsell and reflectance measurements was also studied. The Munsell renotations appeared to increase in redness, or hue, and intensity of chroma, while value remained constant. Readings of the Gardner meter increased greatly in a1(redness) whereas b1,(yellowness) increased less. The L readings, indicative of value, remained constant. A comparison between the two methods indicated a highly significant negative correlation between a1of reflectance and index of reddening of Munsell calorimetr
展开▼
