Comparative Evaluation of Colorimetric and Computer Vision Systems for Red Meat Color Analysis During Refrigerated Storage

This study compared a traditional colorimeter device and a computer vision system (CVS) for monitoring color changes in beef tenderloin during refrigerated storage. Beef samples were obtained from 2-3-year-old male Simmental cattle, portioned into uniform slices, and stored at 4±2 °C for four days. Color was measured at 24-hour intervals by both methods, while aerobic plate counts (APC) and pH were also recorded. Over the 4-day storage period, both methods detected significant changes in Lab*, Chroma, Hue, and the redness index (RI), with microbiological and pH analyses confirming spoilage progression. CVS consistently yielded higher L*, b*, Chroma, and Hue values, whereas the colorimeter produced higher RI values due to lower b* measurements. A significant method and day interaction indicated that these differences persisted under dynamic storage conditions. The results suggest that due to its surface-focused measurement principle, CVS offers a reliable, practical, and non-destructive approach for both pointin- time assessments and continuous monitoring of red meat color.