*2.7. Trained Sensory Panel*

The human sensory panel utilized in this study was approved by the Institutional Review Board of South Dakota State University (IRB-1911019-EXM). Eight sensory panelists were trained to evaluate meat quality attributes of strip loin steaks according to the American Meat Science Association training guidelines appropriate for the study [17]. Panelists were 18 years or older, had no food allergies or sensitivities, and had consumed any type of meat products at least once a year. Strip loin samples were evaluated for juiciness (1 = extremely dry; 18 = extremely juicy), tenderness (1 = extremely tough; 18 = extremely tender), and beef flavor (1 = extremely bland; 18 = extremely intense) on an anchored unmarked line scale. Steaks were cooked on an electric clamshell grill (George Foreman, Model GRP1060B, Middleton, WI) to an internal temperature of 71 ◦C. After cooking, steaks were rested for five minutes and then cut into 2.5 × 1 × 1-cm samples. Two cubes were placed into a prelabeled plastic cup, covered with a plastic lid in order to retain heat and moisture, and held in a warming oven (Metro HM2000, Wilkes-Barre, PA, USA) at 60 ◦C until served. Evaluations were performed according to American Meat Science Association guidelines [17]. Ten samples were evaluated in each session, one session per d, for a total of 10 sessions. Samples evaluations were alternated by treatment to reduce first and last order bias. Samples were served to panelists in a randomized fashion, in private booths, under red lights to limit observation of visual differences.
