Mouth Behavior and Ground Beef Patties: How Texture Shapes Enjoyment

Originally broadcast on 10/28/2021 10:00:00 AM

In this exclusive Meatingplace webinar, Senior Editor Tom Johnston moderates a presentation/discussion with Jennifer Vahalik of U&I Collaboration and Dr. Rhonda Miller of Texas A&M University as they explain what the Mouth Behavior concept is and how it affects consumer enjoyment of food. They will also discuss their original research on ground-beef patties. Processors will hear how the wide variety of beef patties based on grind size, fat content, formation, processing techniques and resulting textures impact the burger-buying masses like ­ and dislike ­of various ground beef patties.Click here to view

A Comprehensive Overview of Quantitative Salmonella: Sharing the Story from Industry to Academia

Originally broadcast on 10/14/2021 1:00:00 PM

Presented by bioMérieux, produced by Meatingplace

Leverage quantitative Salmonella data to improve process control. Dr. Marcos Sanchez, Ph.D., Associate Professor, at Texas Tech, and Anna Carlson, Ph.D., Sr. Scientist at Cargill, discuss regulatory trends and how today¹s innovations by industry partners can help processors assess risk, make real-time data-driven decisions, and improve their bottom line. Attendees will understand the various applications of quantitative Salmonella data and how they can be leveraged in their operations, will hear how true quantification of Salmonella offers operational benefits while Doctors Carlson and Sanchez review the data and applications across a variety of matrices.Click here to view