Are you a sucker, cruncher or chewer … maybe even a smoosher? Think about it: how do you taste your food?
Texture has been one of the trends in food product messaging for several years, said Rhonda Miller, Ph.D., Texas A&M AgriLife Research Faculty Fellow and meat science professor in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science in Bryan-College Station.
Miller is applying her mouthfeel research to products in the beef industry to determine how to improve consumption. She conducted a three-phase Mouth Behavior Study involving how all four types of…
