EFFICIENT PRODUCTION AND MARKETING OF RED MEAT AND RED MEAT PRODUCTS

A.Understand the magnitude of the effect of negative beef flavor attributes on consumer liking and descriptive beef flavor and texture sensory attributes;B.Incorporate data associated with objective 1 into a beef flavor model that utilizes a new modeling technique, Advanced Predictive Modeling, and traditional multivariate modeling techniques;C.Utilize REIMS and GC/MS/O data to predict beef flavor using the modeling techniques defined in objective B.