ABSTRACT
In cooking, meat color keeps changing with heat, so the color appearance of meat is signi¤cant in understanding the degree to which it has been cooked.
In previous studies (McGuiness et al. 1983), subjective evaluation under the condition of an incandescent lamp was carried out for four tasks involved in food preparation: ¤nding details of a recipe, weighing packages, slicing cucumbers, and inspecting utensils. In another study on the lighting conditions of a kitchen (Fukumoto et al. 2009a,b), the task performance in cutting, peeling, and cooking was studied under di•erent light sources, illuminances, light colors, and light directions. In the general rules of recommended lighting levels issued within the JIS Z-9110 (JIS 2010), the value of the horizontal illuminance for task lighting on the worktop in the kitchen is 300 lx, Ra = 80.
