> Say you're taking pictures of meat to put on packaging.

Another point that is quite surprising (to me it was at least) is that 
pretty much every mass produced food is manufactured or bought to strict 
colour standards.  The reason being that any "odd" coloured food tends 
to get left on the shelf and scrapped, so the big shops demand the 
colour is within a certain tolerance.  This really is no joke, I met a 
colour scientist once who worked in a bread factory, he was having 
problems with the crumbs getting into the colour measurement equipment 
(costing far more than $1000).

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