Table 1.

Basic statistics for meat quality phenotypes

	N	Mean	SD
WBSF (kg)	672	4.30	1.15
Marbling	672	425.57	90.03
Cooking Loss (%)	672	23.25	5.74
Tenderness	495	5.28	0.84
Juiciness	495	5.01	0.76
Connective tissue	495	5.81	0.83
Flavor	495	5.56	0.46

Mean and SD for WBSF, marbling, cooking loss and sensory panel tenderness, juiciness, connective tissue and flavor in longissimus dorsi in a Brahman-Angus crossbreed population