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This research proposed the identification of chicken freshness level based on its color and texture features. Color Features used are the RGB (Red, Green, and Blue) and HSV (Hue, Saturation, Value) channel histogram value. texture features used are GLCM (Grey Level Co-Occurrence Matrix), Gabor kernel, and HOG (Histogram of Oriented Gradients). The freshness level of a chicken meat is categorized into three labels, fresh (0-4 hours after slaughtered), medium-fresh (4-6 hours after slaughtered), and not-fresh (more than 6 hours after slaughtered). The experiments will identify the freshness using several classification methods and different camera resolution and magnification. The highest classification accuracy using SVM (Support Vector Machines) achieves 58,33% with a smartphone camera, 98% with a webcam camera, and 79.1% with a 200 magnification digital microscope. From the experiment results …