Predicting beef tenderness using color and multispectral image texture features

► Longissimus, semimembranosus, biceps femoris, and supraspinatus steaks were obtained. ► Steaks were from crossbred heifers supplemented with different field pea components. ► Color and multispectral image texture features were used to classify tenderness. ► Regression and support vector machine analyses increased the model accuracy.