Good and Bad Classification of Mutton

Capara hircus commonly known is a widely consumed in South Asia. It is valued for its High calorie content and high moisture level, making it suitable for healthy and Good. Mutton is a no source of dietary fiber, vitamins such as vitamin B12 and Vitamin B3 and essential minerals including potassium, magnesium, and iron, which support digestion, immunity, and cardiovascular health.
The standard shelf life of Capra hircus depends mainly on storage conditions:
At ambient (room) temperature (4 - 17 °C)
1–2 days . Rapid moisture loss, softening, and microbial spoilage occur due to high respiration rate.
The Mutton showing deep red or light to dark red to with relatively smooth and intact skin represent better-preserved samples, although slight shrivelling and surface dullness suggest moisture loss and advancing senescence. In contrast, the severely deteriorated dull grey, brownish-red, or green exhibits discoloration, extensive fungal growth (white mycelium), tissue softening, and surface decay, which are typical symptoms of microbial spoilage and over-ripening. These changes reflect high respiration rate, enzymatic breakdown of tissues, and microbial invasion during prolonged storage. The image clearly demonstrates that after 2 days, Mutton stored under uncontrolled or suboptimal conditions becomes unacceptable for consumption, confirming its limited shelf life.
Sample collection:-
Fresh and mature Mutton of Capra hircus were collected from local markets of Malda town, West Bengal, India (24°59′N, 88°08′E), and the collection location was mapped using GPS coordinates. Immediately after procurement, the samples were sorted to remove damaged. The selected Mutton samples were first washed thoroughly with normal tap water to remove adhering soil and surface impurities. Digital images of the samples were captured using a smartphone (Realme C63 5g) operating on Android version 15. The device was equipped with an processor (MediaTak Dimensity 6300 GHz), 8 GB RAM, and 128 GB internal storage.Image acquisition was carried out daily for 1-2 consecutive days after purchase to monitor visual quality changes and shelf-life deterioration.
Approximately 1000 images were captured per day, out of which 500 high-quality images per day were selected based on clarity, focus, and uniform illumination for further analysis. The image dataset was used to study progressive changes in color, texture, surface integrity, and microbial spoilage during storage. This systematic image acquisition protocol enabled continuous non-destructive monitoring of Mutton quality throughout the storage period.
In this dataset, the bad image folder contains 500 images of Capra Hircus , and the good image folder also contains 500 images of Capra Hircus .
Therefore, the total number of images in the dataset is 1000

山羊（Capra hircus）俗称羊肉，在南亚地区广受欢迎。其凭借高卡路里含量与高水分含量而具备较高食用价值，适配健康膳食需求。羊肉并非膳食纤维的来源，但富含维生素B12、维生素B3等维生素，以及钾、镁、铁等必需矿物质，可助力消化、提升免疫力并维护心血管健康。
山羊羊肉的标准保质期主要取决于储存条件：
在常温（4~17℃）环境下，仅可保存1~2天。由于呼吸速率较高，此条件下易出现水分快速流失、肉质软化及微生物腐败问题。
外观呈深红或深浅不一的红色，且皮肤相对光滑完整的羊肉，代表其保存状态较好；而轻微褶皱与表面暗沉则提示水分流失与品质老化。与之相反，严重变质的羊肉会呈现暗灰色、棕红色或绿色，伴随变色、大量白色真菌菌丝生长、组织软化及表面腐烂，这些均为微生物腐败与过度熟化的典型特征。上述变化反映出储存周期延长时，羊肉呼吸速率升高、组织酶解加剧及微生物入侵的过程。图像清晰显示，在不受控或次优储存条件下放置2天后的羊肉已不再适宜食用，印证了其保质期较短的特点。

### 样本采集
研究人员从印度西孟加拉邦马尔达镇（24°59′N，88°08′E）的当地市场采集了新鲜成熟的山羊羊肉样本，并通过GPS坐标标记了采集地点。采购后即刻对样本进行分拣，剔除受损个体。随后将合格样本用自来水彻底清洗，以去除附着的泥土与表面杂质。使用搭载Android 15系统的Realme C63 5G智能手机采集样本的数码图像，该设备配备联发科（MediaTek）天玑6300处理器、8GB运行内存及128GB内部存储。采集工作在采购后连续1~2天内每日开展，以监测羊肉的视觉品质变化与保质期劣化过程。
每日约拍摄1000张图像，随后基于清晰度、对焦效果与光照均匀性，每日筛选出500张高质量图像用于后续分析。本图像数据集用于研究储存过程中羊肉的颜色、纹理、表面完整性及微生物腐败的渐进性变化。这套系统化的图像采集方案实现了储存周期内羊肉品质的连续无损监测。

本数据集的不良图像文件夹与良好图像文件夹各包含500张山羊羊肉图像，因此数据集总图像数量为1000张。