Table 1. Descriptive statistics for the meat quality phenotypes and the constructed meat quality index.

		Mean	SD	Maximum	Minimum	N
Meat quality index		2.34	0.57	3.35	1.15	80
WBSF (kgs)	Tender	2.84	0.23	3.20	2.30	20
	Tough	5.61	0.51	6.90	5.02	20
Tenderness	Tender	6.24	0.21	6.60	5.90	20
	Tough	4.00	0.50	4.50	3.00	20
Marbling	Low	321	19.17	360	300	20
	High	576	50.93	650	500	20

The phenotypes were recorded in longissimus dorsi muscle from a multibreed Angus-Brahman population.