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. Atotalof36steercarcasses(18slaughteredinAustraliaand18slaughteredinKorea),whereonesidehadbeen suspended,by the hip (tenderstretch) and the other by the Achilles tendon,were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25mm thick) and barbeque (BBQ, 4mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers,sensory tested grill and BBQ samples,from both Australian and Korean carcasses (a total of 432 samples). Thethree-wayinteraction between carcass suspension, cookingmethod and musclewas significant (P <0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for theM. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking,temperature. There was a significant (P <0.05) first orderinteractionbetweenconsumergroupandmuscleforjuicinessscore.Consumereffectsweresignificant(P <0.05)forall sensoryscores,beinglargestforjuiciness(~8sensoryunits),like flavourandoverallliking(both~6sensoryunits)andMQ4 (~5 sensory units) scores, with the smallest effect on tenderness (~2 sensory units). Additional keywords: consumer sensory scores, cooking effect, muscle effects, tenderstretch.

Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers