Human perception of color differences using computer vision system measurements of raw pork loin

Abstract

In the food industry, product color plays an important role in influencing consumer choices. Yet, there remains little research on the human ability to perceive differences in product color; therefore, preference testing is subjective rather than based on quantitative colors. Using a de-centralized computer-aided systematic discrimination testing method, we ascertain consumers' ability to discern between systematically varied colors. As a case study, the colors represent the color variability of fresh pork as measured by a computer vision system. Our results indicate that a total color difference (ΔE) of approximately 1 is discriminable by consumers. Furthermore, we ascertain that a change in color along the b*-axis (yellowness) in CIELAB color space is most discernable, followed by the a*-axis (redness) and then the L*-axis (lightness). As developed, our web-based discrimination testing approach allows for large scale evaluation of human color perception, while these quantitative findings on meat color discrimination are of value for future research on consumer preferences of meat color and beyond.

Keywords: Color preference; Discrimination testing; Food appearance; Meat color; Triange test.