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Hunt, M.C. (1991) Guidelines for Meat Color Evaluation. Proceedings of the 44th Reciprocal Meat Conference, Manhattan, 9-12 June 1991, American Meat Science Association, Savoy, 9-10.

has been cited by the following article:

• TITLE: Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat

  AUTHORS: Abdulla Khan, Karin Allen, Xiaoxi Wang

  KEYWORDS: Poultry Color, Antioxidants, Myoglobin Oxidation, Lipid Oxidation, Metal Chelation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.16, December 16, 2015

  ABSTRACT: Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in raw ground chicken patties packed with a single layer of polyvinylchloride (PVC) overwrap. Packaged patties were stored at 4℃ and analyzed on 0, 1, 4, 7, and 10 days for pH, surface color, extent of lipid oxidation, oxymyoglobin content, and microbial load. Color stability was measured using Hunter MiniScan calorimeter (L*, a*, b* values). An effect was observed in L* values (P