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. Rhonda Miller earned her B.S., M.S., and Ph.D. in Animal Science from Colorado State University, specializing in Meat Science. As a Professor at Texas A&M University, her research focuses on beef palatability, composition, and shelf-life. With decades of experience and over 300 product innovations in the meat industry, she brings a research-driven lens to sensory evaluation in beef cattle.

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What you will learn:

• (00:00 ) Highlight
• (00:31 ) Introduction
• (05:30 ) Priority for consumers
• (10:30 ) Tenderness improvements
• (23:15 ) Understanding texture in beef
• (26:20 ) Ground beef preferences
• (35:00 ) Future of consumer preferences
• (45:57 ) Closing thoughts

The Beef Podcast Show is trusted and supported by innovative companies like:

* Lallemand

* Pro Earth Animal Health

- Virbac

- dsm-firmenich

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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