Table 2. Effect of different muscle type, country and breed on beef sensory properties

Factor		Tenderness	Juiciness	Flavour	Overall liking	MQ4
Muscle type	BLD096	56.8±1.3^c	62.7±1.3^bc	61.9±1.2^bc	60.3±1.2^c	59.6±1.1^cd
	OUT005	41.9±1.6^d	55.0±1.3^d	53.4±1.3^d	50.9±1.4^d	49.4±1.3^e
	RMP005	74.7±1.2^a	74.9±1.2^a	72.8±1.2^a	74.7±1.2^a	73.6±1.1^a
	RMP131	56.8±1.4^c	57.3±1.1^cd	61.0±0.9^c	59.7±1.1^c	58.5±1.0^d
	RMP231	65.7±1.2^b	60.4±1.3^bc	64.6±1.2^b	64.3±1.2^bc	63.8±1.1^bc
	STR045	68.3±1.2^b	64.9±1.3^b	69.4±1.1^a	69.1±1.2^b	68.1±1.1^b
Country	AUS	59.8±1.1	61.2±0.9	64.1±0.7	62.0±0.9	61.3±0.8
Country	UAE	62.2±1.0	63.7±0.8	63.6 ±0.8	64.7±0.8	63.2±0.8
Breed	AA	58.6±1.1^b	61.1±0.8	62.8±0.8	61.8±0.9	60.8±0.8
Breed	WA	63.0±1.0^a	63.5±0.8	65.0±0.8	64.7±0.9	63.6±0.8
p-value	Cut	<0.001	<0.001	<0.001	<0.001	<0.001
	Country	0.161	0.623	0.101	0.331	0.396
	Breed	0.011	0.504	0.264	0.074	0.281
	Cut×country	0.032	0.048	0.021	0.009	0.014

Means different superscriptions within the same column in each factor (p<0.05).
MQ4, meat quality score; BLD096, M. triceps brachii caput longum; OUT005, M. biceps femoris; RMP005, M. biceps femoris; RMP131, M. gluteus medius; RMP231, M. gluteus medius; STR045, M. longissimus thoracis et lumborum; AUS, Australia; UAE, the United Arab Emirates; AA, Angus; WA, Angus×Wagyu.