Kinetics Study of Chicken Breast Meat (Pectoralis major) Color Changes Measured using the TCS 3200 Color Sensor during Storage at Room Temperature
Chicken meat has a high nutritional content that makes its freshness rapidly deteriorates. A color change characterizes the degradation. Color changes could influence the consumer perception toward food quality. Human perception and evaluation of color are often subjective. Sensors can provide bette...
Saved in:
Main Authors: | , , , |
---|---|
Format: | Article PeerReviewed |
Published: |
Trans Tech Publications Ltd
2022
|
Subjects: | |
Online Access: | https://repository.ugm.ac.id/282750/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85136277058&doi=10.4028%2fp-w152c0&partnerID=40&md5=7df714994e95949250a4cd786bdc1c84 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universitas Gadjah Mada |