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Colour of meat

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

The human senses can be separated into two classes, the so-called lower and higher. The lower senses function by direct reaction of the stimulus with the sense organ, such as in smell and taste. Thus it requires molecules or ions in the airstream to the nose or in the saliva in the mouth to elicit the response to smell and taste. The sense of touch responds to contact or pressure on the skin. The higher senses of hearing and vision function by detection of specific ranges of the electromagnetic spectrum, which for vision, is between 380 and 770 nm.

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Authors
  1. D. B. MacDougall
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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© 1994 Springer Science+Business Media Dordrecht

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MacDougall, D.B. (1994). Colour of meat. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5906-7

  • Online ISBN: 978-1-4615-2167-9

  • eBook Packages: Springer Book Archive

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