| 摘要 |
The inventive method for classifying meats to quality level according to the colour thereof is characterised in that it consists in defining the colour of meat by means of a visual system, and grading meats on the base of the colorimetric threshold of a value L* of a measuring system L*a*b*, the L*values are equal to or higher then 60, meats being considered as totally or partially destructured. |
