Type and breed as factors effecting taste and consumer preference of beef

The primary objectives of this study were:

1. To determine if type and breed are factors that influence taste panel and consumer preference of beef.

2. To compare consumer preferences to technical taste panel scores of meat from the same animals.

3. To determine whether consumer preference and taste panel scores are influenced by carcass grade, marbling, tenderness, amount of chemical fat, shear and specific gravity.