Chroma meter cr 300

The pH (ultimate pH) was measured at three positions on the shoulder muscle (M. triceps brachii) of each animal after thawing at 4 °C for 24 h, followed by equilibration for one hour at room temperature, using a 340 WTW pH-meter (Weilheim, Germany). Calibration of the instrument was performed with standard pH buffers of 4.00 and 7.00 at 20 °C.
For the colour measurement, the meat was let to bloom at room temperature for one hour before the measurements which were performed in triplicates using a chroma meter (CR-300 Chroma Meter, Minolta, Japan) according to the method of [17 (link)]. The instrument was calibrated before each measurement against a white tile (L* = 93.30, a* = 0.32 and b* = 0.33).

The percentage change in weight and firmness of stored cherry tomatoes was determined as described in our previous study [31 (link)]. Weight measurement was performed using a laboratory digital weighing balance (Mettler Toledo, CH/PL 3002), and pH and total soluble solid content (TSS) were measured using a digital pH meter (Mettler-Toledo AG8603, Schwerzenbach, Switzerland) and a pocket refractometer (PAL-1, Atago Co., Ltd., Tokyo, Japan). Firmness was measured by compression test to 50% penetration using a Rheometer (Compac-100D, Sun Scientific Co., Tokyo, Japan) equipped with a 20-mm cylindrical probe. Probe head speed and maximum force were set at 60 mm/min and 10 kg, respectively. Firmness (kg) was presented as the average value of six measurements for each treatment. The tomatoes’ color values (L*, lightness, a* red-green coordinate, and b* yellow-blue coordinates) were measured using a CR-300 Chroma meter (Minolta Co., Osaka, Japan). The color attributes of tomatoes were presented by redness value (Equation (9)) and color change (ΔE) (Equation (10)).
$$\mathrm{Redness}=\frac{a^{*}}{b^{*}}$$
$$\Delta \mathrm{E}=\sqrt{{\left(L_2-L_1{)}^2+(a_2-a_1\right)}^2+{\left(b_2-b_1\right)}^2}$$

During storage, the total soluble solids was measured using a refractometer (LH-B55, Luheng, Inc., Qingdao, China). The pH was measured using a pH meter (Orion 5-star, Thermo Electron Corporation, Lexington, KY, USA). The color properties were determined using a CR-300 Chroma Meter (Konica Minolta Sensing, Inc., Tokyo, Japan). The total color difference (ΔE) was calculated based on the CIE L* (lightness), a* (redness), and b* (yellowness) values.

Breast color was evaluated by means of a chromameter (CR-300 Chroma Meter, Konica Minolta, Osaka, Japan) previously calibrated against a white tile. The average of three random readings was used to measure lightness (L*), redness (a*), and yellowness (b*) according to CIELAB system [41 ]. Conditions for measurement were D65 illuminant, observer angle 10, and 0.8 mm aperture. In addition, the chroma and hue angle were calculated following the equations: chroma = (a*² + b*²)^0.5 and hue angle = arctangent (b*/a*).

The beer samples were characterized in terms of the apparent extract, real extract, alcohol and CO₂ contents, and color, determined according to ASBC methods beer-3, beer-4, beer-5, beer-10, and beer-13 [40 ]. The CIELAB color parameters (L*, a*, and b*) were measured using a CR300 Chroma Meter (Konica Minolta) equipped with a D65 Illuminant. The pH was measured by means of a 702SM Titrio pH-meter (Metrohm, Herisau, Switzerland), which was placed directly on the degassed filtered beer samples.

According the report of Pissaia et al. (2015) (link), a CR-300 Chroma Meter (Minolta Co., Osaka, Japan) was used to measure the color parameters including L*(lightness), a*(redness), and b*(yellowness) of cooked beef samples after 0, 3, 6, and 9 days of storage at 4°C. In addition, the total color difference (ΔE*) was calculated by the following formula: ΔE* = [(ΔL*)² + (Δa*)² + (Δb*)²]^1/2.
Where ΔL*, Δa*, and Δb* are the difference of L*, a*, and b* of the samples between control and the EUMFE treatments.

The pH, acidity, TSS, aw, and color were determined according to Cerdá-Bernad, Valero-Cases, Pastor, Frutos and Pérez-Llamas [10 (link)], with some modifications. The pH and titratable acidity (expressed as % citric acid) were measured using an automatic titrator (TitroMatic Crison pH-Matic 23, Barcelona, Spain). The determination of total soluble solids (TSS) was carried out with a digital refractometer (Hanna^® HI 96801, Bedfordshire, UK) and expressed as °Brix. Fresh samples were previously mixed with distilled water (1:10, w/v) with an ULTRA-TURRAX^® (IKA T18, Werke GmbH & Co, Staufen, Germany) at 5000 rpm for 10 s.
The water activity (aw) of the different fresh samples was determined using a water activity meter (Novasina AW Sprint TH 500, Pfäffikon, Switzerland) at room temperature.
The color was measured with a Minolta CR-300 Chroma Meter (Japan) colorimeter, using the L*, a*, b* scale (CIELAB system). The results were expressed as luminosity L*, a* (greenness/redness), and b* (blueness/yellowness).