@article{requena_hale_green_mcclure_farkas_1999, title={Detection of discoloration in thermally processed blue crab meat}, volume={79}, ISSN={["0022-5142"]}, DOI={10.1002/(SICI)1097-0010(199904)79:5<786::AID-JSFA253>3.0.CO;2-6}, abstractNote={This study objectively and quantifiably examined the effect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reflectance spectra between 380 and 720 nm. Meat degree of coloration was characterised objectively and rapidly by using lightness (L), red–green (a) and yellow–blue (b) colour values. 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. This study will serve as a baseline for the development of a coloration quality control system. 
 
 
 
© 1999 Society of Chemical Industry}, number={5}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Requena, DD and Hale, SA and Green, DP and McClure, WF and Farkas, BE}, year={1999}, month={Apr}, pages={786–791} }