Characteristics of the appearance of Meat: II.-Uniform lightness and chromaticness spacing of the lean of sliced fresh bacon

✍ Scribed by D. B. Macdougall

• Publisher: John Wiley and Sons
• Year: 1971
• Tongue: English
• Weight: 460 KB
• Volume: 22
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740220810

✦ Synopsis

Abstract

Fresh bacon, manufactured from pork selected on the basis of the rate of post mortem glycolysis, was sliced at a series of slice thicknesses. The Kubelka and Munk colourant layer analysis was applied to the 1931 C.I.E. tristimulus values of the slices; the absorption and scatter coefficients were determined. The scatter coefficient varied with the logarithm of thickness. The coefficients for tristimulus value Y, the luminous reflectance, were linearly related to the coefficients for tristimulus values X and Z. The 1964 C.I.E. uniform colour space was calculated for infinite thickness and for thin slices, and the relative effects of variation in the two coefficients on the colour space were investigated. Unit change in the scatter coefficient had a larger effect than unit change in the absorption coefficient. Increase in absorption reduced lightness and changed the hue redwards for both thick and thin slices. Increase in scatter increased lightness and saturation at infinite thickness and also increased lightness for thin slices, but the, saturation was reduced.