- Author
- Collins, B. L. | Worthey, J. A.
- Title
- Role of Color in Lighting for Meat and Poultry Inspection.
- Coporate
- National Bureau of Standards, Washington, DC
- Sponsor
- Department of Agriculture, Washington, DC
- Report
- NBSIR 84-2829, March 1984,
- Distribution
- Available from National Technical Information Service
- Keywords
- food inspection; food analysis; meat; poultry; colors (materials); chromaticity; illuminescence; inspection; spectroradiometers; reflectance; light (visible radiation); luminous intensity
- Abstract
- The role of color in lighting for meat and poultry inspection is discussed. A review of literature relevant to the problem of quality of illumination is presented, along with literature specific to agricultural and veterinary problems. A psychophysical study of the accuracy of detecting and identifying selected defects in meat and poultry was conducted under five light sources: incandescent, cool white fluorescent, cool white deluxe, high pressure sodium (HPS), and low pressure sodium (LPS). The results indicated that more errors were made under the latter two sources, and that the inspection task was rated as more difficult under these sources. In addition, spectroradiometric measurements were made of defective and adjacent 'normal' tissue to document the kinds of spectral reflectance that exist in four species: chicken, cattle, turkey, and swine. These measurements indicated that differences in spectral reflectance characterized much of the tissue studied. Based on these data, recommendations are made to avoid the use of light sources with poor color rendering qualities in the inspection task.