Impact of storage conditions on the instrumental colour of buckwheat products for meat industry applications
Radojica Rakic,
Maja Petricevic,
Tanja Keskic
et al.
Abstract:Buckwheat is one of the functional pseudocereals rich in antioxidants,
nutrients, bioactive compounds, and phytochemicals. Colour represents one of
the most important sensory parameters in the quality assessment of the meat
products. The aim of this study was to determine the possible effect of
9-month artificial aging storage at 40 ? 2?C on the change in instrumental
colour of buckwheat products used in the meat industry. In the CIE L*a*b*
system, L*, a*, and b* coordinates are used to specify the data … Show more
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