Meat tenderness is one of the highest-ranking quality characteristics for red meats.  Meat scientists rely on a variety of methods to assess eating quality. These include tasting panels, detailed attribute panel evaluation, and visual judgment. While consumer studies provide very useful data, they do not provide objective research and do not meet the experimental requirements to validate a study. The Warner-Bratzler shear force technique has allowed meat scientists to significantly expand the scope of research endeavors. It provides an enhanced degree of objectivity. The Warner-Bratzler Shear Force evaluation is the most common & widely used texture analysis method for Tenderness to date.