Criteria for grain of meat evaluation (scores on 5) Meat “grain” size

coarse

fine

p

Carcass appreciation (big and hollow: 1/5; plump and well conformed: 5/5)

2.5 ± 0.5⁽¹⁾

3.3 ± 0.3

0.01

Thigh conformation (thigh without roundness: 1/5; round and regular thigh: 5/5)

2.8 ± 0.6

3.6 ± 0.4

0.04

Assessment by touching the M. diaphragma (hard and dry fibers: 1/5; crushing and flexible fibers: 5/5)

2.1 ± 0.2

3.0 ± 0.6

0.02

Evaluation by touching the M. longus colli (hard and dry fibers: 1/5; crushable and flexible fibers: 5/5)

2.3 ± 0.4

3.5 ± 0.4

0.002

Evaluation of the M. longissimus thoracis nerves (many visible nerves: 1/5; lack of visible nerves: 5/5)

2.7 ± 0.4

3.8 ± 0.4

0.005

Evaluation of the M. longissimus thoracis marbling (visible and badly distributed marbling: 1/5; homogeneously distributed or invisible marbling: 5/5)

2.7 ± 0.3

3.6 ± 0.7

0.02

Evaluation by touching the M. longissimus thoracis (rough and granular: 1/5; smooth and soft, without hardness: 5/5)

2.1 ± 0.2

3.8 ± 0.4

0.0001