INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR®MASTER

Abstract

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduc-tion of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

Keywords

• wavelength
• hue angle
• chroma
• cie (l*a*b*)