February 13, 2019
Beef consumers needed for meat science research
Kansas State University's meat science program is conducting beef taste panels which are an opportunity for groups in the community — churches, 4-H clubs, youth sports clubs, schools, etc. — to gather interested members to fund raise, participants will be paid for their involvement. The panels are related to graduate student research projects.
Participating groups are asked to recruit and provide groups of 24 individual consumers for sessions. Sessions last approximately one hour and are conducted in Weber Hall at Kansas State University. Each participant will answer questions about beef steaks in the session. Participants also will be asked to voluntarily answer a few questions along with evaluating the meat. Participants must be at least 18 years old, up to 65, and consume beef at least once a week. However, to keep the demographics of the study in check, we prefer adults over college age.
Upon completion of the 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 per semester. All session groups must be a complete group of 24 before we can start the panel as this is dictated by the design of the study.
All information collected is confidential and your participation is completely voluntary. You can stop at any time during the trial without any penalty. You can skip any questions on the sensory ballot that you don't feel comfortable answering. Your name will not be collected or associated with any of your answers.
Please pass this information along to any groups in the community that may be interested. The current study is set to involve more than 300 participants, so help is needed in recruiting interested groups. The panels are filled on a first-come first-served basis. Panels are currently scheduled for the evenings of March 4, 5, 7, 11 and 12.
To schedule a time or for any questions please contact Lauren Prill at meatscience@k-state.edu.
This study has been reviewed by the Institutional Review Board and received approval No. 7440.