A method is presented for estimating the stability to light of the colour of cooked hams, enabling the complete fading curve to be obtained. Some typical results obtained in presence and absence of air are considered. For the routine examination of samples, it is suggested that the stability may be conveniently expressed as the percentage of pigment remaining after one hour's exposure at 100 foot‐candles under stated conditions.
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H. C. Hornsey (1957) studied this question.
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