Table 2.

Different consumers evaluating meat quality by different materials.

[13]	[56]	[6]	[36]	[67]	[64]	[65]	[66]	[68, 69]	[70]
Juisiness	Color	Color	Price	Tenderness	Ph	Appearance	Tenderness	Color	Price
Color	Fat level	Tenderness	Tenderness	Ph	Color	Origin	Taste	Fat content	Label
Tenderness	Taste	Leansess	Marbling	Color	Tenderness	price	Juiciness	Conivinent	Package
Flovor	Texture	Juicesness	Juiciness	Juiciness	Texture	Brand	Leaness	Promotion	Appearance
Leaness	Price	Flovor	Fattiness	Flavor	Juiciness		Safety	Cleaness	Trust
Shelf live		Smell	Color	Nutrative value			Convenience	Certification	Origin
Price		Price						Smeel
								Taste
								Tenderness
								Juiciness