This week we feature two members of the K-STATE Meat Science group to talk about palatability and one of their most recent research comparing plant-based products to ground beef. Dr. Travis O'Quinn and MS Sam Davis discuss about their findings and how consumers preferred ground beef over plant-based beef alternatives. 
Meat our guests: Dr. O'Quinn graduated with his B.S. (2008) and M.S. (2010) degrees from Texas Tech University and earned a Ph.D. in Meat Science from Colorado State University (2012). Dr. O’Quinn’s research interests center on beef palatability and the factors affecting the traits of tenderness, juiciness and flavor. He has conducted research involving more than 13,000 beef consumers from across the country.
Sam Davis grew up in the Flint Hills of Kansas and obtained his B.S. and M.S. degrees from Kansas State University. He is currently a project manager on the fresh research and development team at Clemens Food Group, a pork company in Southeastern Pennsylvania.
Today you will learn about:
1. Palatability
2. Why juiciness, tenderness and flavor?
3. Meat quality
4. Plant-based products
5. Ingredients and clean label
6. Consumer demographics

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