Meat Cookery/Sensory

Weber Hall 107
785-532-1273
785-532-7059 fax
sstroda@ksu.edu

Description

 

The Meat Cookery and Sensory Evaluation is located in 107 Weber Hall. Research includes sensory evaluation of beef, goat, lamb, pork and process meat products. In addition, tenderness testing is performed using Warner-Bratzler Shear evaluation, Lee-Kramer Shear evaluation and a variety of other testing performed on an INSTRON Universal Testing Machine. Other tests preformed include: Slice Shear Force (SSF) and Percent Juice Press (PJP).

Cooperative research is performed with other universities, K-State Veterinary Medicine and outside companies.

Contact Information

Faculty & Staff

Travis O'Quinn
Associate Professor - Meat Extension Specialist
785-532-3469
247 Weber Hall
travisoquinn@ksu.edu
Specialization: Fresh Meat Quality and Palatability

Management Staff

Sally Stroda
Meat Cookery-Sensory Kitchen Coordinator
785-532-1273
107 Weber Hall
sstroda@ksu.edu
Specialization: Meat Cookery and Sensory Evaluation