The effect of ionising radiation on the CIELAB colour co‐ordinates of chicken breast meat as measured by different instruments

Summary The colour of irradiated and unirradiated chicken breasts was measured at two laboratories (A & B). The effect of instrumental differences on the CIELAB colour co‐ordinates and reflex attenuance spectra of the chicken breasts was examined. Each laboratory used two spectrophotometers, one of which was common to both. Laboratory B operated their other spectrophotometer in two different measuring geometries. Irradiated chicken breasts were found to exhibit increased a* values (greater redness) when compared with the unirradiated controls. Although differences in absolute CIELAB co‐ordinates were found between instruments, all the instruments evaluated indicated increased redness and chroma values for the irradiated samples. Examination of reflex attenuance spectra indicated that the increases in a* observed were due to lesser absorption of light in the 600–700 nm region, although evidence of a change in pigment form was limited.