The Guide has become a frequently used and cited Guide for color measurements of muscle foods. The need for such a document has not diminished, though knowledge of what influences meat color and meat color measurements has advanced greatly in the intervening years.
Color researchers with considerable expertise have graciously offered their advice on the essential information and techniques needed for meat color research. Moreover, contributors have identified details of data collection that must be reported so that scientists can accurately interpret reported meat color data. Thus, the revised Guide has been developed to assist new and experienced researchers design protocols for collecting sound color data. This updated and expanded version will be a useful reference for those studying skeletal muscle pigment chemistry and meat color.
See http://www.meatscience.org/AMSAMeatColorMeasurementGuidelines.aspx for a list of updates to the manual.
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