INVESTIGATING THE INFLUENCE OF SODIUM NITRATE ADDITIVES ON COLOR CHANGES IN RAW AND COOKED MEAT PRODUCTS USING CIE LAB COLOR SPACE AND MYOGLOBIN LEVEL MEASUREMENT VIA UV SPECTROPHOTOMETRY
This study investigates the influence of sodium nitrate additives on color changes and myoglobin levels in raw and cooked meat products using CIE Lab color space and UV spectrophotometry. Sausage samples from beef, lamb, and chicken were prepared with varying sodium nitrate concentrations (0 mg/g,...
2024 / Dissanayake K.D.K.K., Samadiy M.A., Rifky A.L.M., Nurmukhamedov K.S.