{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T17:18:25Z","timestamp":1790097505385,"version":"4.0.1"},"reference-count":38,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,4,13]],"date-time":"2021-04-13T00:00:00Z","timestamp":1618272000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as \u201chigh in fiber\u201d or \u201csource of fiber\u201d, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p \u2264 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (\u0394E &gt; 2) compared to the control products.<\/jats:p>","DOI":"10.3390\/molecules26082247","type":"journal-article","created":{"date-parts":[[2021,4,13]],"date-time":"2021-04-13T10:58:07Z","timestamp":1618311487000},"page":"2247","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products"],"prefix":"10.3390","volume":"26","author":[{"given":"Miros\u0142aw","family":"S\u0142owi\u0144ski","sequence":"first","affiliation":[{"name":"Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joanna","family":"Miazek","sequence":"additional","affiliation":[{"name":"Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7437-4561","authenticated-orcid":false,"given":"Krzysztof","family":"Dasiewicz","sequence":"additional","affiliation":[{"name":"Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6108-3714","authenticated-orcid":false,"given":"Marta","family":"Chmiel","sequence":"additional","affiliation":[{"name":"Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1007\/s13197-010-0039-8","article-title":"Dietary fibre as functional ingredient in meat products: A novel approach for healthy living\u2014A review","volume":"47","author":"Verma","year":"2010","journal-title":"J. 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