Does the method of preparation or the presentation affect the perceived tenderne

Question

Does the method of preparation or the presentation affect the perceived tenderness of cooked meat? An experiment was conducted by first removing loin muscles from 6 different carcasses. Each muscle was cut into 2 roasts. One roast was a quick roast (longer in length and shorter in width) and one roast was a square roast (same width and length). Both roasts were cooked to the same temperature on the same day in ovens that are the same make and model. Each roast had 6 slices and 6 cubes (1 cm × 1 cm × 1 cm) removed from it. One cube and one slice from each roast was served to 6 panelists and they were rated for initial tenderness (IT). The same six judges ranked all the roast types and serving method. The average score over all 6 judges for each sample was then recorded.

Explanation / Answer

This is a paired test with the same roast but different shapes.

Factors are the different shapes and the experimental units are square shaped slices and rectangle shaped slices cooked at the same temperature.

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