Dr. Rhonda Miller: Drivers of Beef Liking | Ep. 151

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.

Liked this one? Don’t stop now — Here’s what we think you’ll love!

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

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