A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management

In response to the digital transformation, the perceived colors of lean and fat in beef carcasses were evaluated using standard methods designed for accurate color reproduction in sRGB space. Visual color evaluation was conducted at seven wholesale markets by professional beef carcass graders and a color manager, using reference color standards and a portable D65 light source. Conventional color grading was also performed using the Beef Color Standard (B.C.S.) and Beef Fat Color Standard (B.F.S.). Consequently, large-scale data suitable for digital reproduction were obtained. The mean color-perception attributes expressed in Munsell notation (H V/C) were 8.1R 3.1/8.5 for lean (n = 3279) and 7.5YR 7.9/1.9 for fat (n = 3254) colors. An analysis of the digitally reproduced colors showed that despite abundant marbling (intramuscular fat), its effect on the perceived color of lean was minimal. Therefore, it was determined that the current on-site method was suitable for evaluating beef carcasses. An analysis of color distribution, alongside conventional color grading, revealed that B.C.S. and B.F.S. remain effective even 40 years after their development, despite potential changes in beef color due to breed modifications and evolving feeding techniques. The basic data obtained in this study can support improvements to B.C.S. and B.F.S. or contribute to the development of a new beef color management framework for digital meat quality evaluation.