Correlated Color Temperature Affects Image-Based Color Analysis of Chicken Breast and Drumstick: Implications for...

Correlated color temperature (CCT) can substantially influence image-based color measurements, though its effects vary with the optical and physical properties of the meat surface being evaluated. This study investigated the effects of CCT on the image-based color properties of skinless chicken breast and skin-on drumstick samples. It evaluated the suitability of 6500 K as a reference condition. Seventeen skinless breast and seventeen skin-on drumstick samples were repeatedly photographed under 13 CCT conditions ranging from 2500 to 8500 K at 500 K intervals, producing 442 observations. Camera settings, imaging geometry, illuminance, and sample position were maintained constant. Image-derived L*, a*, and b* values were obtained using the Fiji freeware program, and chroma (C*), whiteness index (WI), yellowness index (YI), browning index (BI), and total color difference (ΔE*ab) relative to 6500 K were calculated. Data were analyzed using linear mixed models, and the common variation in L*, a*, and b* was summarized by principal component analysis. Sample type, CCT, and their interaction significantly affected all evaluated parameters (p < 0.001). Increasing CCT generally increased L* and WI, while a*, b*, C*, YI, and BI decreased markedly, indicating a transition toward a lighter and less chromatic image-derived appearance. The largest deviations from the 6500 K reference occurred at 2500 K, with ΔE*ab values of 42.86 and 43.57 for breast and drumstick samples, respectively. Even at 6000 K, only 500 K below the reference condition, ΔE*ab exceeded 4.0 in both breast and drumstick samples, indicating visually perceptible color differences. Visually relevant differences also persisted above 6500 K. The first principal component explained 86.89% of the total variance and described the coordinated increase in lightness and reduction in redness and yellowness with increasing CCT. These findings demonstrate that CCT is a major source of systematic variability in image-based poultry color analysis workflow; therefore, 6500 K should not be treated as a universal reference unless the complete illumination, camera, calibration, and image-processing protocol is standardized and validated for the specific poultry surface being examined.