I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?  
As much as I don't like how broad and strange this question is, I will venture an answer. TL;DR: You can't in most cases. Not by color.  Here are some things to keep in mind:  Cooking method can make color vary widely. Take chicken or pork, for instance; cooking it in liquid will make its color like the liquid, frying will make it brown-ish, grilling will make it charred, and smoking will make it red-ish or brown-ish, depending on what wood you use.  Marinades and seasoning will tend to color the meat as it absorbs the seasoning. The longer it marinates, the bigger color difference. That color usually carries over into the cooked meat.  Different cuts of meat color differently. Compare for example ground beef vs. steak vs. check roast.    Here are some ways you can tell meat doneness reliably: For thicker cuts of meat, like a pork loin roast, chicken, turkey, etc. the best method is to use a meat thermometer. They are inexpensive and you can find digital and analog models in many grocery stores in the kitchen utility section. Here is a guide to help with safe cooking temperatures. For thinner cuts of meat, like steak, pork chop, hamburger, boneless chicken breast, etc. there are a few easy ways:  Make a small cut in the thickest part of the meat, and apply a little pressure onto the meat and look at the color of the juices. For white/pink meats, the liquid should be clear when it is done. Pink/red liquid indicates it is not well done yet. Red meats are a little different, red liquid indicates rarer meat, and brown liquid indicates more doneness. This is the only way you can use color to check doneness.  Press the meat slightly with your finger and use this handy little trick to check doneness using your hands. I recommend using a plastic/rubber glove when you touch the meat, for food safety and mitigate the chances of a burn to your finger.   