AMSA 68th RMCSymposium Beef Flavor

May 07, 2015

Media Contact: Deidrea Mabry, dmabry@meatscience.org

Champaign IL. April 2, 2015 – The American Meat Science Association (AMSA) is pleased to announce that, Drs. Rhonda Miller, Chris Kerth, Jerrad Legako, Chance Brooks and Dale Woerner, will be the featured speakers in the AMSA 68th Reciprocal Meat Conference (RMC) Beef Flavor symposium, on Monday, June 15.  This session, Funded by the Beef Checkoff, is  designed to provide a background into the science behind the research on beef flavor as well as the consumer research that has been conducted.  

Overview of why flavor research is important to consumers: Recent research has established relationships between consumer acceptance, descriptive sensory attributes of flavor, juiciness and tenderness, volatile aromatic compounds, and meat chemical components.  Dr. Rhonda Miller, Professor at Texas A&M University, will discuss the results from three major projects that have examined these relationships in light and moderate to heavy beef eaters.  Additional information on beef flavor drivers for millennial’ s that are either light or moderate to heavy beef eaters compared to non-millennial’ s will be presented.

Basic Science of beef flavor: Beef flavor is made up of basic tastes, mouthfeel, and aromas with aromas being the most diverse and complex. These aromas are a result of the volatile compounds generated from thermal degradation of lipids, the Maillard reaction, related processes and their interactions.  In this presentation Dr. Chris Kerth, Associate Professor at Texas A&M University and Dr. Jerrad Legako, Assistant Professor at Utah State University will discuss the factors that are involved in the generation of flavor contributing compounds and the resulting impact on beef flavor as it relates to trained and/or consumer flavor panels.

Pre and Post-harvest factors that affect beef flavor: With funding from the Beef Checkoff, Texas Tech University and Colorado State University have completed multiple studies aimed at clarifying the relationships between beef flavor desirability and meat composition. Dr. Dale Woerner, Assistant Professor at Colorado State University and Dr. Chance Brooks, Associate Professor at Texas Tech University will share with attendees the identified strong relationships between the chemical composition of beef and individual flavor attributes and consumer preferences for beef flavor.

The AMSA 68th Reciprocal Meat Conference (RMC) will be held June 14-17, 2015 at University of Nebraska-Lincoln, in Lincoln, Neb. For more information regarding the AMSA 68th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed specie).

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