ABSTRACT
Texture of beef remains the most important aspect of eating quality of beef in North America (Brooks and others 2000) and has been extensively researched to understand, control, and predict this characteristic. Meat juiciness is also an attribute valued by most consumers. Although consumers routinely pay more for cuts of meat that are typically more tender (Thompson 2002), there is some expectation that the meat will also be juicy. Moreover, meat juiciness plays a key role in meat texture (Drans‘eld and others 1984b), probably contributing to its variability.
