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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 evaluateddoi:10.1093/ansci/82.2.557 pmid:14974555 fatcat:c4nzz7u5lvdxbelvt22olsgaye