The Importance of Sensory Evaluation in the Food Chain
“In today’s consumer-driven environment, just one bad beef-eating experience has the potential for long-term impact for all segments of the food chain,” says Dr. Ken Prusa of Iowa State University.

Dr. Prusa joined Dr. Floyd McKeith, University of Illinois, and Dr. Keith Belk, Colorado State University, at a sensory briefing and wet lab for the media in Ames, Iowa, on May 16. Editors learned about the importance of sensory research methods used to evaluate the potential impacts of FDA-approved products on beef, the questions it answers and the role it plays throughout the food chain. In addition, attendees participated in a real-life sensory panel training and evaluation.

Read about the event on this blog by Cindy Zimmerman of ZimmComm New Media.

The Value of Tender Beef
How much do consumers value tender beef?  Consumer studies have established a definite link between tenderness and overall satisfaction with beef; however, the link between tenderness and beef prices had never been studied.  The purpose of this National Cattlemen’s Beef Association (NCBA) research was to determine:

1. Consumer satisfaction with tenderness and overall palatability;
2. The price/value relationship placed on tender beef;
3. Purchase frequency and intentions;
4. Competitive price relative to other proteins. Read more….