An Evaluation of the Performance of a Beef Taste Panel

(From the Introduction): Abbreviated

It is desirable that an individual whose sensory judgment is used in evaluating the quality of foods possess the ability to discriminate and the ability to duplicate his judgments. The present study was conducted primarily for the purpose of evaluating the performance of members of a beef taste panel in the Food Research Laboratory at the University of Tennessee with respect to these competencies. These judges had had considerable experience in scoring beef.