AMSA Meat Color Measurement Guidelines

Updated December 21, 2012

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The American Meat Science Association published the original Guidelines for Meat Color Measurement in 1991 in the 44th Proceedings of the Reciprocal Meat Conference. The Guide is a frequently used and cited Guide for color measurements of muscle foods. The revised Guide was developed to assist new and experienced researchers design protocols for collecting sound color data. This updated and expanded version is a useful reference for those studying skeletal muscle pigment chemistry and meat color.

Meat Color Measurement Guidelines Release Notes

 Updated 12/21/2012



Corrected equation 3 on page 58 (highlighted equation originally had an extra "-") click on image for detail




Corrected equation on page 78 (highlighted text originally read "17,000 g") click on image for detail


9/1/2012 Initial Release

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