Project Title: Impact of grass feeding versus concentrate production systems on the sensory characterisation of Irish beef
Overview: Linda Corcoran graduated with a BSc. (Hons) in Food Science from University College Dublin. The project aim is to explore the full meat-eating experience from a consumer perspective using novel sensory methods. The different stages of eating can give different opinions of a food, and each stage may even evoke different emotions in people. Looking at the whole experience will allow us to characterise any differences in the meat that derive from two production systems used for Irish beef.
Programme Area: Sensory Science
Supervisors: Dr. Eimear Gallagher, Dr. Emily Crofton and Dr. Maurice O’ Sullivan
Location: Teagasc Food Research Centre, Ashtown, Dublin 15
Funding Source: Teagasc