Trait Selection for Assessing Beef Meat Quality Using Non-linear SVM

In this paper we show that it is possible to model sensory impressions of consumers about beef meat. This is not a straightforward task; the reason is that when we are aiming to induce a function that maps object descriptions into ratings, we must consider that consumers' ratings are just a way to express their preferences about the products presented in the same testing session. Therefore, we had to use a special purpose SVM polynomial kernel. The training data set used collects the ratings of panels of experts and consumers; the meat was provided by 103 bovines of 7 Spanish breeds with different carcass weights and aging periods. Additionally, to gain insight into consumer preferences, we used feature subset selection tools.