September 2, 2021
Meat consumers needed for meat science research
Do you know a group that would like to get paid for eating steak? The K-State meat science program is looking for groups in the community — churches, youth sports clubs, school booster clubs, etc. — to gather interested members who will be paid for their participation in an upcoming meat taste-testing session.
K-State's meat science program is conducting taste and visual evaluation panels, which are an opportunity for groups in the community to gather interested members who will be paid for their participation. The panels are a portion of a research study evaluating the palatability traits of meat.
Participating groups are asked to recruit and provide groups of 24 individual meat consumers for tasting sessions. Sessions last approximately one hour and are conducted in Weber Hall at Kansas State University. Each participant will taste and rate the tenderness, juiciness and flavor of different meat samples within the session. Participants will also 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 meat at least once a week.
Upon completion of the tasting session, each participant will receive — study dependent — 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 on week nights at 6, 7 and 8 p.m. and are filled on a first-come, first-served basis. To facilitate scheduling, interested groups are asked to sign up for panels on the earliest available date as possible. Panels are currently scheduled for the evenings of Sept. 21, 22, 23 and 24.
All information collected is confidential and your participation is completely voluntary. You can quit at any time without any penalty. You can stop at any time during the trial. You can 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 onto any groups in the community who may be interested. The current study is set to involve more than 200 participants, so help is needed in recruiting interested groups.
To schedule a time or for any questions, please contact Keayla Harr at meatscience@k-state.edu.
This study has been reviewed by the Institutional Review Board and received approval No. 7440.