Meat color and color change have been researched widely using tristimulus colorimeters. However, a lot of information is required to clarify the cause of color change. It is generally accepted that the major factors in the color change of meat is the content of heme protein and the proportion of there derivatives of the heme protein in the muscle. Each of these derivatives has specific spectral absorption characteristics. Presently, the extracted liquid is chemically analyzed to determine the quantity of heme protein. However, this analysis requires a lot of time and the results were not the same as those of evaluation by eye, since the optical characteristics of the background were not evaluated. A laboratory of the university has been researching meet and measuring its spectral reflectance. Figure 1 shows the changes of the heme protein, which is the major factor in the color of meat; figure 2 shows the reflectivity spectra of meat. First, the meat is measured using the Spectrophotometer, and the spectral reflectance is sent to a computer.