Importance of illumination on the appearance of meat and meat products

被引：0

作者：

Klettner, PG ^{[1
]}

Terstiege, H ^{[1
]}

机构：

[1] Bundesanstalt Fleischforsch, Inst Technol, D-95326 Kulmbach, Germany

来源：

FLEISCHWIRTSCHAFT | 1999年 / 79卷 / 06期

关键词：

illumination; meat; meat products; color rendering-index; illuminance; time of illumination; limit;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Red part of light should not be the reason for the special color rendering-index R-FF to fall under 65. Optical illusion of the consumer about the natural appearance of color from meat and meat products is avoided. The special color rendering-index R-FF gives a better correlation to red part of light than the general color-rendering-index R-a. The more intensive light in the meat counter is, the higher the storage temperature is, the stronger meat products fade. If an illuminance of 800 Lux and the meat counter has a temperature of 5 degrees C cooked sausage can he illuminated for one hour and fermented sausage for 3 hours at 20 degrees C to have still an acceptable qualify. The new energy saving light sources which are brighter than the historic fluorescent-lamps have a stronger effect of color fading.

引用

页码：91 / 94

页数：4