Sample preparation: Beef samples were collected from 45 carcasses between the 12th and 13th ribs (longissimus dorsi muscle) of young zebu bulls. All samples were collected from different abattoirs at Mymensingh town, Bangladesh. The indigenous bulls were around two and a half years of age with a live weight ranges from 250 to 300 kg. Each steak was 2.5 cm thick and weight was around 130 g. Samples were areal-packed and stored in the refrigerator for 24 h at 4°C as it takes at least 24 h to convert muscle into meat. After 24 h samples were removed from the refrigerator and then kept it in a tray for about 10–12 minutes to allow moisture to appear on beef surface. Then the surface of the samples were soaked gently with the help of blotting paper which subsequently used for better color value estimation. Image acquisition: Image acquisition of the sample was performed with the help of imaging system (Computer Vision System) developed locally following the information reported by Iqbal et al. (2010) and Valous et al. (2009). The main components of the developed system are: an illumination source, a color digital camera (Canon IXUS, Model No. 190, Tokyo, Japan), and a computer-supported with an image acquisition software package (Matlab 2015a, The Mathworks, Natick, MA, USA). Images of the samples were captured using the camera of imaging system and were stored in the computer for further processing. An image processing software (Matlab 2015a, The Mathworks, USA) was applied for image analysis. Surface color evaluation: The surface color of the samples were measured in terms of L* (lightness), a* (redness) and b* (yellowness) values using a Chroma meter (CR-400, Konica Minolta, Osaka, Japan) following the guidelines provided by Commission International de I’Eclairage (CIE) system (CIE, 1976). Physico-chemical analysis: pH value recording: The pH value in beef was measured by meat pH meter (Model no. HI99163, Hanna Instruments, Woonsocket, RI, USA). The pH meter was adjusted with pH 7.01 buffer solution before the measurement. The electrodes were rinsed with cleaning solution after use. Drip loss (DL) measurement: For DL measurement 30 g sample was hung with a wire and kept in an air tight plastic container for 24 h. After 24 h the sample was weighed and calculated the difference. It was expressed as percentage (%). Cooking loss (CL) measurement: 30 g beef sample was taken in a poly bag and heated it in water bath until the temperature rises to 71°C in sample. Beef with 71°C was taken out from the water bath and soaked it with tissue paper. Enumeration of total yeast-mould count (TYMC): For the determination of total yeast and mould counts, 0.1 mL of each ten-fold dilution was transferred and spread on triplicate PDA agar using a sterile pipette for each dilution. The diluted samples were spread as quickly as possible on the surface of the plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were then kept in an incubator at 25°C for 48–72 h. After incubation, 30–300 colonies were counted with the aid of a colony counter. The average number of colonies in a particular dilution was multiplied by the dilution factor to obtain the yeast and mould count. The results of the yeast and mould count were expressed as the number of organisms of colony-forming units per gram (CFU/g) of sample. Statistical analysis: Descriptive statistical analysis and Pearson correlations between the image data and reference data both were determined using the statistical package, Statgraphics Centurion XV.I. STATPOINT TECHNOLOGIES. Warrenton, Virginia, USA with a significance level of p<.05. The calibration and validation model were fitted using the software Unscrambler X version 9.7.