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Cited by 5 publications
(1 citation statement)
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“…The colour parameter of meat has an impact on its marketability, which affects consumers' views on its freshness, value and purchase intention. Perceiving the colour through the comprehensive effect of light reflection, absorption or scattering on meat surface (Ribeiro et al, 2022). The L* , a* , b* and ΔE for characterising colours or evaluating their changes represents brightness, red value, yellow value and their difference, respectively (Holman et al, 2021).…”
Section: Resultsmentioning
confidence: 99%
“…The colour parameter of meat has an impact on its marketability, which affects consumers' views on its freshness, value and purchase intention. Perceiving the colour through the comprehensive effect of light reflection, absorption or scattering on meat surface (Ribeiro et al, 2022). The L* , a* , b* and ΔE for characterising colours or evaluating their changes represents brightness, red value, yellow value and their difference, respectively (Holman et al, 2021).…”
Section: Resultsmentioning
confidence: 99%