Abstract
Dark, medium, and light colour frankfurters (no-fat, low-fat, and regular fat level) were evaluated by panellists under incandescent (INC), fluorescent (FL), and metal halide (MH) light sources. INC illumination resulted in a higher colour preference (P < 0.05) for the medium and light products over that of the FL and MH illuminations; no significant difference was seen between FL and MH lighting. The panellists described the medium coloured frankfurters as pink under INC lighting, but more brown under FL and MH illumination. Relative luminance data, collected via a fibre optic probe connected to a photo diode array, demonstrated the reason to be the low red colour seen by the panellists under FL and MH light sources. For the dark colour frankfurters, there was no difference in colour preference scores among the three illumination sources. Key words: Colour, fat, frankfurters, light, meat, sausage, sensory, spectra
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