Table 1.

Descriptions of studies used in beef palatability analyses

Study	Treatments used	Muscles	Number of consumers	Number of samples
O’Quinn et al. (2012)	Prime, High choice1, Low choice2, Select, Standard, Wagyu	Longissimus dorsi	120	72
Hunt et al., 2014	Top choice3, Select	Longissimus dorsi Gluteus medius Semimembranosus Serratus ventralis	120	108
Corbin et al. (2015)	Prime, High choice1, Low choice2, Select, Standard, Wagyu, Grass fed	Longissimus dorsi	120	64
Legako et al. (2015)	Prime, High choice1, Low choice2, Select, Standard	Longissimus dorsi Psoas major Gluteus medius Semimembranosus	278	80
Cashman (2015)	Prime, Top choice3, Low choice2, Select, Standard; Young and Grain-finished mature	Longissimus dorsi	120	150
Lucherk et al. (2016)	Prime, Top choice3, Low choice2, Select, Standard, Enhanced select	Longissimus dorsi	252	252
Wilfong et al. (2016)	Prime, Top choice3, Low choice2, Select, Select angus	Longissimus dorsi	112	80
Ron et al. (2016)	Top choice3, Select, Grass finished	Longissimus dorsi	240	240
Gredell et al. (2015)	Select, Standard; Young, Grain-finished mature, and Forage-finished mature	Longissimus dorsi	120	90
McKillip et al. (2017)	Prime, Low choice2, Low select4, Enhanced prime, Enhanced low choice, Enhanced select	Longissimus dorsi	252	252
Vierck (2017)	Top choice3, Low choice2, Select	Longissimus dorsi	104	117
Total			1,838	1,505

¹High choice: marbling score of Moderate⁰⁰–Moderate¹⁰⁰.

²Low choice: marbling score of Small⁰⁰–Small¹⁰⁰.

³Top choice: marbling score of Modest⁰⁰–Moderate¹⁰⁰.

⁴Low select: marbling score of Slight⁰⁰–Slight⁴⁹.