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...

With the recent development of technology to classify beef for tenderness, it is now possible for packers and retailers to market brands of beef known to be consistently tender. The present experiment was conducted to determine consumer impressions of Tender Select, a model beef brand comprised...

Post-harvest apple treatment with 1-methylcyclopropene (1-MCP) was previously found to inhibit fruit ripening but also to inhibit the production of volatile compounds that contribute to apple flavor. The first objective of this study was to determine if consumers could distinguish 1-MCP treated...