The objective of this study was to determine the accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness. At 14 d postmortem, slice shear force was measured on one steak from 192 strip loins and used to select 54 strip loins...

With the recent development of technology to classify beef for tenderness, it is now possible for packers and retailers to market brands of beef known to be consistently tender. The present experiment was conducted to determine consumer impressions of Tender Select, a model beef brand comprised...

In many regions of the U.S., low dissolved oxygen (DO) is a common freshwater impairment. States, territories, and tribes of the U.S. are required by federal law to develop Total Maximum Daily Loads (TMDLs) for waters not meeting established DO standards. Regulators and other professionals are...