Instrument values were compared to sensory perception of ground breast and thigh meat color. Different patty thicknesses (0.5, 1.5, and 2.0) and background colors (white, pink, green, and gray), previously found to cause differences in instrument-measured color, were used. Sensory descriptive analysis scores for lightness, hue, and chroma were compared to instrument-measured L* values, hue, and...

Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the laboratory, CIE L* a* b* (medial side), pH, and weigh...

Although the color measurement of facial skin becomes more common in dermatology and cosmetics, little is known about the relationship between subjective color perception and colorimetric values in facial skin. In this study, the possible relationships among perceived whiteness and the metric lightness, chroma and hue angle of Japanese females’ facial skin color were investigated. First, the pe...

A psychophysical evaluation was performed to test the quality of several color gamut mapping algorithms. The task was to determine which mapping strategy produced the best matches to the original image. Observer preference was not considered. The algorithms consisted of both devicedependent and image-dependent mappings. Three types of lightness scaling functions (linear compression, chroma weig...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

BACKGROUND Concealing coloration in rodents is well established. However, only a few studies examined how soil color, pelage color, hair-melanin content, and genetics (i.e., the causal chain) synergize to configure it. This study investigates the causal chain of dorsal coloration in Israeli subterranean blind mole rats, Spalax ehrenbergi. METHODS We examined pelage coloration of 128 adult ani...

Sensations of color show a strong correlation with reflectance, even though the amount of visible light reaching the eye depends on the product of reflectance and illumination. The visual system must achieve this remarkable result by a scheme that does not measure flux. Such a scheme is described as the basis of retinex theory. This theory assumes that there are three independent cone systems, ...

Seeing black, white and gray surfaces, called lightness perception, might seem simple because white surfaces reflect 90% of the light they receive while black surfaces reflect only 3%, and the human retina is composed of light sensitive cells. The problem is that, because illumination varies from time to time and from place to place, any amount of light can be reflected from any shade of gray. ...

Adults commonly prefer blues most and greenish yellows least, but these hue preferences interact with lightness and saturation (e.g., dark yellow is particularly disliked: Palmer & Schloss (Proceedings of the National Academy of Sciences 107:8877-8882, 2010)). Here, we tested for a similar hue-by-lightness interaction in infant looking preferences, to determine whether adult preferences are evi...