Conradsen (2013) and Dissing et al. (2012).
5. Conclusion
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 in-
fluence 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.