How is the instrumental color of meat measured?

Peer-reviewed journal articles (n=1068) were used to gather instrumental color measurement information in meat science research. The majority of articles, published in 10 peer-reviewed journals, originated from European countries (44.8%) and North America (38.5%). The predominant species was pork (44.2%), and most researchers used Minolta (60.0%) over Hunter (31.6%) colorimeters. Much of the research was done using illuminant D65 (32.3%); nevertheless, almost half (48.9%) of the articles did not report the illuminant. Moreover, a majority of the articles did not report aperture size (73.6%) or the number of readings per sample (52.4%). Many factors influence meat color, and a considerable proportion of the peer-reviewed, published research articles failed to include information necessary to replicate and/or interpret instrumental color results; therefore, a standardized set of minimum reportable parameters for meat color evaluation should be identified.