Journal of Food Quality / 2019 / Article / Tab 8

Research Article

Survey of Quality Attributes of Beef from Farmers Market Vendors

Table 8

Least squares means for sensory panel ratings1 by source and steak type main effects.

Main effectsnOverall likingSEMTenderness likingSEMFlavor likingSEMJuiciness likingSEM

Source
 Farmers Market595.17b0.165.70b0.226.000.136.030.17
 Retail506.45a0.196.77a0.266.350.136.140.20
-value0.00770.00160.07060.6601
Steak type
 Ribeye405.76b0.206.130.265.78b0.155.59b0.20
 Top loin396.50a0.206.520.276.52a0.156.43a0.20
 Top sirloin396.10ab0.266.050.356.22ab0.206.23a0.26
-value0.03010.45160.00390.0110

a,bLeast squares means in the same column and source without common superscript letters differ (). 1Sensory panel ratings: overall liking 9 = like extremely, 1 = dislike extremely; tenderness: 9 = very tender, 1 = not at all tender; juiciness: 9 = very juicy; flavor: 9 = extreme amount, 1 = none at all. n = number of steaks.

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