Training for the new meat descriptive panel commenced today in the Department of Nutrition, Dietetics, and food Sciences. Sixteen panelists will undergo several months of intensive training two or three times per week to develop an acute capability for discriminating flavors and intensity of flavor found in meat.
The panelist are being trained for a special project funded by the National Cattleman Beef Association (NCBA).
Unlike typical consumer panels, descriptive panels are highly trained experts that researchers use to gather data similar to using analytical instruments.
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