Meat Cookery/Sensory
Weber Hall 107
785-532-1273
785-532-7059 fax
sstroda@k-state.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).
