The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness123

T. L. Wheeler, S. D. Shackelford, M. Koohmaraie
2004 Journal of Animal Science  
The objective of this study was to determine the accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness. At 14 d postmortem, slice shear force was measured on one steak from 192 strip loins and used to select 54 strip loins and assign 18 of the strip loins to each of three tenderness classes (tender = <15 kg, intermediate = 15 to 27 kg, and tough = >27 kg). Sixty-eight untrained, laboratory consumer panelists evaluated
more » ... sts evaluated paired steaks from each tenderness class in each of two sessions (12 total observations per panelist). Mean slice shear forces for "tender," "intermediate," and "tough" were 11.1, 21.0, and 32.2 kg, respectively. Mean tenderness ratings of the untrained laboratory consumer panel were different (P < 0.05) among tenderness classes (mean of 16 panelists = 6.2, 4.9, and 3.3 for tender, intermediate, and tough, respectively), and these differences were similar regardless of how many untrained panelists were averaged to determine the panel mean (4, 8, 12, or 16). The correlations (P <
doi:10.1093/ansci/82.2.557 pmid:14974555 fatcat:c4nzz7u5lvdxbelvt22olsgaye