data are collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The pH is used solely to disqualify entrants and neither the marbling or the cooking loss have any effect on the outcome of the competition at any stage.

Cooking

Beef steaks are commonly grilled or fried. Grilled beef steaks can be cooked at different temperatures,

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