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Dr. Rhonda Miller: Drivers of Beef Liking | Ep. 151
As we celebrate World Food Day tomorrow, this episode of The Beef Podcast Show features Dr. Rhonda Miller, Professor at Texas A&M University, who explains the sensory science behind beef quality and consumer perception. She breaks down how flavor, tenderness, and juiciness are evaluated, and how research links these traits to genetics and production methods. Listen now on all major platforms!
"Our research helped the industry develop tools by showing that tenderness matters to consumers and identifying the sources of variation, both biochemically and genetically."
Meet the guest: Dr…
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