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Impact of Correlated Color Temperature on Red Meat Color Assessment via Image Processing Systems.

Alper Güngören1, Gülşah Güngören2

  • 1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kastamonu University, Kastamonu, Türkiye.

Journal of Food Science
|November 17, 2025
PubMed
Summary

The light source's color temperature significantly impacts red meat color measurements. Using D50 (5000 K) illumination, rather than D65 (6500 K), better preserves the meat's natural red appearance for accurate assessment.

Keywords:
color evaluationcomputer visioncorrelated color temperature (CCT)meat colorsensory analysisvisual data

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Area of Science:

  • Food Science
  • Colorimetry
  • Image Processing

Background:

  • Accurate red meat color evaluation is vital for consumer perception and purchasing decisions.
  • Image processing systems (IPS) are increasingly used for objective color analysis.
  • The influence of lighting conditions, specifically correlated color temperature (CCT), on meat color metrics needs further investigation.

Purpose of the Study:

  • To investigate the effect of varying correlated color temperature (CCT) of light sources on key color parameters of red meat.
  • To determine the optimal CCT for preserving the natural red appearance of meat using an image processing system.
  • To provide practical insights for standardizing illumination in meat color assessment.

Main Methods:

  • Red meat samples were analyzed using an image processing system (IPS).
  • Adjustable LED lighting with CCTs ranging from 2900 K to 7800 K was employed, maintaining consistent illumination intensity and a high color rendering index (CRI > 95).
  • Color parameters including lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue angle, and redness index were measured.

Main Results:

  • Lightness (L*) values remained statistically unchanged across different CCTs (p > 0.05).
  • Redness (a*) and yellowness (b*) values were significantly affected by CCT (p < 0.05), with a* peaking at 5100 K and b* increasing sharply above 6900 K.
  • Hue angle increased significantly from 5100 K to 7200 K, indicating a shift towards yellowish-brown tones; chroma (C*) showed no significant changes (p > 0.05).

Conclusions:

  • Correlated color temperature (CCT) significantly influences objective color measurements of red meat, impacting perceived redness and hue.
  • D50 (5000 K) illumination is recommended over D65 (6500 K) for more accurate assessment of red meat's natural color.
  • Standardizing illumination conditions is crucial for reliable color data acquisition in the meat industry using image processing systems.