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Loin steaks were eaten by 67 consumers over a 15-wk period ( n = 739 consumer observations) to determine the consumer acceptability of beef tenderness in the home and a "white table cloth" restaurant. Steaks were rated for tenderness, juiciness, flavor, and overall palatability on an 8-point scale. The acceptability levels for tenderness were established based on Warner-Bratzler shear (WBS) force values, tenderness ratings, and a chisquare analysis of the judgment of tenderness and overalldoi:10.2527/1996.74191x pmid:8778116 fatcat:qc2htcylzfdubifm2xgbvdkihm