Dina del Carmen Requena

Works (1)

Updated: July 5th, 2023 16:02

1999 article

Detection of discoloration in thermally processed blue crab meat

Requena, D. D., Hale, S. A., Green, D. P., McClure, W. F., & Farkas, B. E. (1999, April 1). Journal of the Science of Food and Agriculture.

By: D. Requena n, S. Hale n, D. Green*, W. McClure n & B. Farkas n

author keywords: blue crab meat; colorimetry; meat discoloration; reflectance
topics (OpenAlex): Meat and Animal Product Quality
TL;DR: Results showed that meat became darker with increasing heating process; crab harvest location had significant effect on the lightness of the flesh; and meat that is located in the bottom of a can was darker than that in the top. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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