Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that influence the chemical state of myoglobin. The complex nature of these interactions dictates that decisionsregarding evaluations of meat color be made carefully and that investigators have a basic knowledge of the physical andchemical factors affecting their evaluations. These guidelines were compiled to aid investigators in navigating the pitfalls ofmeat color evaluation and ensure the reporting of information needed for the appropriate interpretation of the resulting data.The guidelines provide an overview of myoglobin chemistry, perceptions of meat color, details of instrumentation used inmeat color evaluation, and step-by-step protocols of the most common laboratory techniques used in meat color research.By following these guidelines, results of meat color research may be more clearly presented and more easily replicated.

Front-of-Package (FOP) labels highlight important nutrients and help consumers make informed decisions about food purchases. In this study, we investigated consumer comprehension, opinion, and preference associated with two different formats of FOP labels and compared consumer shopping behavior and general trends related to nutrition labeling. Consumer eye-tracking was used for measuring perceived understanding of nutritional information objectively. Results revealed that a color-coded FOP label would garner more attention than a black and white FOP label. Subjects found color-coded FOP labels more straightforward than black and white labels. Participants used the information provided on the FOP for shopping goals. Still, FOPs did not affect objective consumer attention to labels, and labeling schemes did not significantly affect participants' decisions. Participating subjects did use FOP labels instead of the nutrition facts panels. Still, FOP groups scored lower on a nutrition literacy quiz, indicating that their perceived and actual understanding of nutritional information differed. Our findings suggest that subjects pay attention to FOP labels but do not make decisions.