THE COLOR OF CHIKEN AND PORK MEAT LOAF WITH ADDED CURED BOVINE BLOOD AS EVALUATED BY THE RAB, HUNTER LAB, L-ASTERISK A-ASTERISK B-ASTERISK AND XYZ-CIE SYSTEMS

the colour of chiken and pork meat loaf with and without the addition of cooked and uncooked cured bovine blood was evaluated by the Rab, Hu nter Lab, La*b* and XYZ CIE systems. The results obtained confirmed p revious conclusions that the best parameter for the evaluation of the colour of meat loaf was lightness. The Lab Hunter and La*b* systems p resented the best coefifficients of correlation between the visual and objetive evaluations of the colour. Sample chromaticity was best expr essed by the hue angle of the La*b* CIE system.