| Fat depot location | s.e.m | P-value | |
---|---|---|---|---|
Sensory attributes | Perirenal (n = 64) | Subcutaneous (n = 64) | ||
Initial tenderness | 6.75 | 6.62 | 0.18 | 0.09 |
Overall tenderness | 6.95 | 6.84 | 0.17 | 0.24 |
Initial juiciness | 5.97a | 5.43b | 0.23 | 0.001 |
Sustainable juiciness | 5.85a | 5.63b | 0.21 | 0.02 |
Beef flavour intensity | 5.50b | 5.67a | 0.18 | 0.02 |
Off-flavour intensity | 7.85 | 7.98 | 0.20 | 0.07 |
Residual mouth coating | 6.04b | 6.89a | 0.34 | 0.001 |
Cooking attributes | Â | Â | Â | Â |
Cook loss, mg/gtissue | 340b | 382a | 6.49 | <0.001 |