[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-154911-en":3,"doc-seo-154911-105":30,"detail-sidebar-cat-0-en-105":91},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":14,"update_tm":28,"read_time":29},154911,2336464648746,"Skyler","https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",8,"Research & Report","Meat Color Measurement Guidelines - Revised December 2012","Guidelines for standardized measurement of meat color across research and display contexts, revised December 2012 by the American Meat Science Association. Covers underlying myoglobin chemistry, links between visible color and actual pigment chemistry, and key factors affecting fresh, cooked, and cured meat color including iridescence. Explains physics and perception of color and provides principles for visual appraisal, including panel methods. Details display study purposes, packaging, handling, lighting, temperature, and setup, then outlines visual meat color measurement procedures such as panel selection, screening and training, and standardization of significant factors.","AMSA  \nMeat Color  \nMeasurement Guidelines  \nRevised December 2012  \nAmerican Meat Science Association  \n[http://www.meatscience.org](http://www.meatscience.org)  \nAMSA  \nMeat Color  \nMeasurement Guidelines  \nRevised December 2012  \nAmerican Meat Science Association  \n201 West Springfield Avenue, Suite 1202 Champaign, Illinois USA 61820  \n800-517-2672 [information@meatscience.org](information@meatscience.org)[ ](information@meatscience.org)[http://www.meatscience.org](http://www.meatscience.org)  \ncontents  \nTechnical Writing Committee .................................................................................................................... v  \n[Preface.............................................................................................................................................................. vi](Preface.............................................................................................................................................................. vi)  \n[Section I: Introduction ................................................................................................................................](Section I: Introduction ................................................................................................................................). 1  \nSection II: Myoglobin Chemistry............................................................................................................... 3  \nA. Fundamental Myoglobin Chemistry ................................................................................................................ 3  \nB. Dynamics of Myoglobin Redox Form Interconversions........................................................................... 3  \nC. Visual, Practical Meat Color Versus Actual Pigment Chemistry........................................................... 5  \nD. Factors Affecting Meat Color............................................................................................................................... 6  \nE. Muscle Metabolism and Meat Color ................................................................................................................. 7  \nF. Cooked Meat Color ................................................................................................................................................... 8  \nG. Cured Meat Color ..................................................................................................................................................... 8  \nH. Iridescence ............................................................................................................................................................... 10  \nSection III: Physics of Color and Light...................................................................................................11  \nA. Introduction ............................................................................................................................................................. 11  \nB. Color Perception of Meat .................................................................................................................................... 15  \nC. The Physics of Light and Instrumental Color Measurements .............................................................17  \nSection IV: Visual Appraisal Principles ................................................................................................19  \nA. Introduction ............................................................................................................................................................. 19  \nB. Types of Visual Panels.......................................................................................................................................... 19  \nC. Conducting Research Using Human Panelists ...........................................................................................19  \nD. Summary .......................","cbCail2TAyszdgKw","https://ap.wps.com/l/cbCail2TAyszdgKw","pdf",2093490,1,136,"English","en",105,"# Section I: Introduction\n# Section II: Myoglobin Chemistry\n## Fundamental Myoglobin Chemistry\n## Dynamics of Myoglobin Redox Form Interconversions\n## Visual, Practical Meat Color Versus Actual Pigment Chemistry\n## Factors Affecting Meat Color\n## Muscle Metabolism and Meat Color\n## Cooked Meat Color\n## Cured Meat Color\n## Iridescence\n# Section III: Physics of Color and Light\n## Introduction\n## Color Perception of Meat\n## The Physics of Light and Instrumental Color Measurements\n# Section IV: Visual Appraisal Principles\n## Introduction\n## Types of Visual Panels\n## Conducting Research Using Human Panelists\n## Summary\n# Section V: Display Guidelines for Meat Color Research\n## Purpose of Display Studies\n## Packaging Materials Affect Meat Appearance\n## Product Handling and Storage Should Mimic Real World Parameters\n## Lighting Types and Intensity Affect Meat Appearance\n## Display Temperature Affects Color Life\n## Meat Color Evaluated Against Time to Determine Meat Color Stability\n## Configuring a Meat Display Case\n# Section VI: Guidelines, Visual Meat Color Measurement\n## Selecting Panel Type\n## Screening and Training of Panelists\n## Standardization of Significant Factors\n## Conducting a Pretrial","[{\"question\":\"What chemistry underpins meat color measurement in these guidelines?\",\"answer\":\"The guidelines explain myoglobin chemistry, including how redox forms interconvert, how visible meat color relates to pigment chemistry, and how factors such as muscle metabolism influence color.\"},{\"question\":\"How do lighting and display conditions affect measured meat color?\",\"answer\":\"They specify that lighting type and intensity, along with display temperature, influence meat appearance and color life, and they recommend study designs that evaluate stability over time.\"},{\"question\":\"What visual appraisal methods are recommended for consistent results?\",\"answer\":\"The document outlines principles for visual appraisal, including using defined visual panels, screening and training panelists, and standardizing significant factors before conducting trials.\"}]","Meat Color Measurement Guidelines - 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