Year-end Sale % OFF 
Abstract
ABSTRACTPrime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7 grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparisons; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3% (5 grades) and 35.7% (1 grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratings/shear force values of round steaks.
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