Empowering informed choices: How computer vision can assists consumers in making decisions about meat quality.

Consumers often find it challenging to assess meat sensory quality, influenced by tenderness and intramuscular fat (IMF). This study aims to develop a computer vision system (CVS) using smartphone images to classify beef and pork steak tenderness (1), predicting shear force (SF) and IMF content (2), and performing a comparative evaluation between consumer assessments and the method's output (3). The dataset consisted of 924 beef and 514 pork steaks (one image per steak).