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K-State Today

January 24, 2018

K-State meat science beef taste-testing session

Submitted by Lauren Prill

K-State's meat science program is conducting taste 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 eight individual meat consumers for tasting sessions. Sessions last approximately 75 minutes and are conducted in Weber Hall at K-State's Manhattan campus. Each participant will taste and rate the tenderness, juiciness and flavor of different meat samples within the session. Participants also will be asked to voluntarily answer a few questions along with evaluating the meat.

Participants must be 18-65 years old and consume meat at least once a week. 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 on weeknights at 5:30 p.m., 6:45 p.m. and 8 p.m. 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 as possible. Please contact meatscience@k-state.edu to schedule a time.

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.

To schedule a time or for any questions contact Lauren Prill at 316-734-8241 or by email at meatscience@ks-state.edu

This research study has been reviewed by K-State Institutional Review Board and received approval No. 7440.