Jessie McClellan is a graduate student at the Utah State University and was the winner of the American Meat Science Association Master Division Research Competition at the AMSA 68th RMC in Lincoln, Neb., this past June.
The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.
