| Affiliations: |
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| Project Leader: | Kayley Wall wall4165@tamu.edu Animal Science |
| Faculty Mentor: |
Dr. Chris Kerth, Ph.D.
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Meeting Times:
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TBD |
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Team Size:
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3 (Team Full)
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| Open Spots: | 0 |
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Special Opportunities:
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Authorship on conference abstracts
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Team Needs:
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Individuals are needed to aid in all components of the research. This includes: Sample identification, specification, and preparation Lab analyses: Collagen Assessment, TBARs, Texture Profile, Consumer Panels, Trained Sensory Panels, GC/MS, HPLC/MS, Protein Oxidation, Fatty Acid Analysis
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Description:
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There are several projects we are conducting this year with both beef and lamb. We are evaluating the texture attributes of beef brisket at different time and temperature combinations of cooking. We are looking at the shelf-stability and color phenomenon that occurs with varying combinations of grass- and grain-fed ground beef. We are investigating the contribution of beef breed to flavor in ground beef patties. Additionally, we are qualifying and quantifying lamb flavor as it appears in different age and breed of lambs. Also on the horizon, we plan to look at evaluating consumer and non-consumer behavior and attitudes to unique odors associated with specific lamb flavor thresholds.
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