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K-State Today

December 5, 2016



Groups needed for steak tasting panels

By Travis O'Quinn

K-State's meat science program is looking for groups in the community — churches, youth sports clubs, schools, etc. — to participate in an upcoming beef tasting session. Group members will be paid for their participation.

The panels are a portion of a research study evaluating the palatability traits of beef steaks.

Participating groups are asked to recruit and provide groups of 23 individual beef consumers for tasting sessions. Participants must be 65 or younger, at least 18 years old, and consume meat at least once per week.

Sessions last approximately one hour and are conducted in Weber Hall at K-State. Each participant will taste and rate the tenderness, juiciness and flavor of different beef steak samples. Participants also will be asked to voluntarily answer a few questions along with evaluating the meat. 

Upon completion of the tasting session, each participant will receive $20 cash paid directly to the individual. Interested groups may sign up for as many sessions as they wish, provided each participant only participates one time. All session groups must be a complete group as this is dictated by the design of the study.

Panels are typically available at 6 p.m., 7 p.m. and 8 p.m. weeknights and are filled on a first-come, first-served basis. In order to facilitate scheduling, interested groups are asked to sign up for panels on the earliest available date.

All information collected is confidential and your participation is completely voluntary. You can quit at any time without any penalty, and skip any questions on the sensory ballot that you don't feel comfortable answering. Your name will not be associated with any of your answers.

Please pass this information along to any groups in the community who may be interested. To schedule a time or for any questions please contact the meat science program meatscience@k-state.edu.

This study has been reviewed by the Institutional Review Board and received approval No. 7440.