Sensory Science & The evaluation of meats - IFT’s muscle foods division

Earlier this year, I had the opportunity to talk with two meat science and sensory science experts: Jerrad Legako from Texas Tech University and Shannon Fekula from MMR (formerly Pilgrim’s) hosted by the great volunteers at IFT’s Muscle Foods Division (MFD). The volunteers utilized the discussion to create a blog post about the ways sensory science is utilized in both academia and industry.

You can find the blog on IFTs site, posted by Morgan Denzer of University of Arkansas and volunteer for IFT’s MFD.