Food supplying industry is one of the role models of development areas which had led to the rise of human weal. The study of food is very challenging as it improves the quality of earthly life. To classifying and grading meat, then the color of the texture is a sensory indicator that affects the consumers’ manner, especially the change of meat color and musculature. There has yet been any data reported on freshness grading in processed meat. To overcome with this problem, the meat classifies method has been studied based on the change of the color texture. This study is focussing in a grading system design that helps to classify the meat freshness using texture and the change of color space and histogram value. The support of the theory included in the calculation of color space from the Red, Green and Blue (RGB) and also Hue, Saturation and Intensity (HSI) value. This study focuses on grading system design that helps to classify the meat freshness according to its color. By using a Graphical User Interface(GUI) program, it can analyze the color of the meat that being inspected. The mathematical calculation of the mean values and histograms is capable of classifying meat freshness based on color.