Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers.

Numerically, the Tender genotype consistently scored superior to the Tough genotype, although the difference was only significant for Sensory Location 1, where the Tender genotype scored higher for tenderness, juiciness and flavour; the difference approached significant ( p = 0.06) for chewiness in Sensory Location 2. 4.

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