GFM Network News


Here’s the beef: A sensory panellist samples meat before being asked about the taste of each.

Is there an Alberta advantage when it comes to beef?

Lots of research has been done on evaluating juiciness and tenderness, but the flavour factor isn’t well understood

Reading Time: 3 minutes When people talk about a cut of meat, they might praise its juiciness and tenderness. But they don’t often talk about its flavour. This is something Nicole Gaudette — an expert in a branch of science called sensory analysis — wants to change. “By using sensory evaluation to study consumer preferences, we get an idea […] Read more