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. 2023 Sep 28;12(19):3609. doi: 10.3390/foods12193609

Figure 2.

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).