This study has shown that despite a similar evaluation of the color checker for the two measurement methods, significant differences when assessing colors of the meat samples were observed. The analysis also revealed that the physical parameters of the subjects of interest influence the color measurement. Moreover, it was possible to show that the diffuse illumination employed in the multispectral vision system meets the issues regarding the glossiness of the samples. The glossiness reflects the complexity of meat color that is determined with respect to reflectance, absorption and scattering properties of the product. These factors again depend on the chemical composition of the product. The use of a vision system with diffuse illumination is therefore considered a superior alternative to the traditional method for measuring color.