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Flavor of Ground Beef – Phase ll
The objective of this study was to utilize 16 treatments that differ in descriptive flavor attributes to understand trained descriptive beef flavor and texture attributes, volatile flavor aromatic compounds, and consumer attitudes and preferences in ground beef in a central location (to emulate foodservice preparation) and in-home placement study (to emulate in-home retail use) conducted in Olathe KS, Portland OR, Atlanta GA and State College PA.
Tags: Flavor, Product Quality, Project Summary