Color difference

Chromatography

Metmyoglobin

Biochemistry

Computer science

Food science

Colorimetry

Physics

Myoglobin

Optics

Image (mathematics)

Enhanced Data Rates for GSM Evolution

Artificial intelligence

Chemistry

Reflectivity

Color space

Meat Science

Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab, with variations typically hidden by sample dispersion, and the special significance of a* and C* in relation with metmyoglobin formation. CIELAB ΔE* color difference and the reflectance ratio R630/R580 are even better indicators of metmyoglobin changes during oxidation. The role of a*, C*, ΔE* and R630/R580 and their relationship during oxidation is a normal feature in the model with quantitative predictions in general agreement with literature. Results further emphasize the dangers of reporting color coordinates in different illuminants.

CIELAB color paths during meat shelf life