ABSTRACT
The rst impression that a consumer receives concerning a raw material or food product is established visually, and among the properties observed are color, form, and surface characteristics. The power of color for food is not in doubt. Color appearance, contrast, and differences of edible animal by-products (EABP) and muscle-based foods (MBFs) can have a deep effect on an individual’s moods and feelings, and food technologists can exploit these effects.
