Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat

•Prediction of pH and % IMF using Raman and infrared spectroscopy was assessed.•Performance of low, mid and high-level data fusion for meat quality assessment was also evaluated.•High-level fusion strategy had the best performance in predicting pH.•Low-level fusion showed good promise in predicting the % IMF.•The reduced NRMSEP highlights the potential of data fusion in predicting the pH and %IMF of meat samples.