Figure 2.
Estimated marginal means from the base model for the effect of (A) GR fat (mm), (B) shear force at day 5 (N) and (C) Intramuscular fat (%) for both grill and roast methods on the meat quality score (MQ4) calculated using the following weightings (30% tenderness, 10% juiciness, 30% flavor, and 30% overall liking).
