首页> 外文OA文献 >Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

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Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

机译：不仅由阳性血红素颜料确定肉颜色，还通过肌肉的物理结构和消色差散射性能来确定

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Joanne M. Hughes; Frank M. Clarke; Peter P. Purslow; Robyn D. Warner;
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1. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres [J] . J. Hughes, F. Clarke, P. Purslow, Meat Science . 2018,第NOVa期

机译：严苛的高温而不是肌节长度决定了牛肉胸骨M.肉和肌肉纤维的光散射特性和肌肉颜色
2. Crystal structure, chromatic and near-infrared reflective properties of iron doped YMnO3 compounds as colored cool pigments [J] . Aijun Han, Mingquan Ye, Minchun Zhao Dyes and Pigments . 2013,第3期

机译：铁掺杂YMnO3化合物作为有色冷颜料的晶体结构，彩色和近红外反射特性
3. Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat [J] . K. C. Nam, D. U. Ahn Meat Science . 2002,第1期

机译：一氧化碳血红素色素导致受辐照的火鸡胸肉中的粉红色
4. Retail colour (oxidation) of meat is affected by antioxidant status and heme iron but not polyunsaturated fatty acids of muscle in lambs [C] . Ponnampalam E.N., Butler K.L., McDonagh M.B., ICoMST 2011;International conference of meat science and technology . 2012

机译：肉的零售颜色（氧化）受抗氧化剂状态和血红素铁的影响，但不受羔羊肌肉多不饱和脂肪酸的影响
5. Correlated Response to Selection and Effects of Pre-Slaughter Environment on Meat Quality in Broilers Divergently Selected for Muscle Color. [D] . Harford, Isaac David. 2014

机译：对肉色不同的肉鸡的选择和屠宰前环境对肉品质的影响及其相关反应。
6. The natural center of chromaticity space is not always achromatic: A new look at color induction [O] . Vebjørn Ekroll, Franz Faul, Reinhard Niederée, 2002

机译：色度空间的自然中心并不总是消色差的：对色彩感应的重新审视
7. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres [O] . J. Hughes, F. Clarke, P. Purslow, 2018

机译：高严格的温度，而不是肉织长度，决定了牛肉M.Sternomandubularis肉和肌肉纤维中的光散射性能和肌肉颜色
8. A Comparison of Chromatic and Achromatic Versions of the Stroop Color-Word Test [R] . Dyer, F. N. 1970

机译：stroop颜色词测试的彩色和非彩色版本的比较

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

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