Table 1.

Common methods for evaluating meat color.

Common methods	Principle	Advantages	Disadvantages	References
Myoglobin assay	Determining meat color based on the state of Feions in myoglobin.	Accurate results	Tedious sample preparation process	(19)
Colorimeter	Assessing color types, brightness, hue, intensity, and saturation through color, brightness, and hue measurements.	High precision, objective	Results vulnerable to meat sample thickness	(20)
Computer vision	Utilizing color theory and statistical analysis.	Accurate results	Requires consistent lighting conditions	(20)
Multispectral vision system	Mapping multispectral pixel-wise information to CIELab values with a PIM.	Non-pollution	Cannot directly transformed to the sRGB	(18)

CIELab, color space is an international standard for color; PIM, photometric imaging model; sRGB, standardized color space.