CIELAB color paths during meat shelf life

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Updated: Jan 21, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

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Begoña Hernández Salueña1, Carlos Sáenz Gamasa1, José Manuel Diñeiro Rubial1

  • 1Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain; Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain.

Meat Science
|July 21, 2019
PubMed

Keywords:
CIE IlluminantsCIELABKubelka-MunkMeat colorMyoglobin

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