Table 3.
Estimated marginal means (± 95% confidence interval) and the difference between striploins (M. longissimus lumborum) and outside flats (M. biceps femoris) scores for tenderness, juiciness, flavor, overall liking, and eating quality (MQ4) 1,2.
| Consumer Scores | Striploin | Outside Flat | Difference |
|---|---|---|---|
| Tenderness | 58.4 ± 0.86 a | 42 ± 0.86 b | 16.4 |
| Juiciness | 54.9 ± 0.84 a | 46.7 ± 0.84 b | 8.2 |
| Flavor | 57.4 ± 0.72 a | 48.4 ± 0.71 b | 9 |
| Overall liking | 57.7 ± 0.76 a | 45.5 ± 0.76 b | 12.2 |
| MQ4 | 57.5 ± 0.76 a | 45.4 ± 0.75 b | 12.1 |
1 Tenderness, juiciness, flavor, and overall liking were scored by consumers on a 100 mm visual analogue scale ranging from 0 to 100. 2 Eating quality scores (MQ4) were calculated by weighting tenderness (0.4), juiciness (0.1), flavor (0.2), and overall liking (0.3) providing a MQ4 score between 0 and 100 [6]. 3 Data presented represents consumer sensory scores from 2080 individual untrained consumers. a,b Within a row, means without a common superscript differ (p < 0.0001).