Shackelford, S.D.; Wheeler, T.L.; Meade, M.K.; Reagan, J.O. - 2001
With the recent development of technology to classify beef for tenderness, it is now possible for packers and retailers … high-SSF steaks for all traits (P < 0.001). All consumer traits (like, tenderness, juiciness, flavor like, flavor amount …, and overall satisfaction) were more highly correlated with SSF and trained sensory panel tenderness ratings than with …