The Beef Podcast Show - Dr. Rhonda Miller: Drivers of Beef Liking | Ep. 151
Oct 15, 2025As 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!
What will you learn:
- Beef palatability science
- Consumer sensory evaluation
- Genetic impact on flavor
- Shelf-life and oxidation
- Measuring beef quality
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.
Hear Dr. Rhonda Miller's insights on The Beef Podcast Show, available on all major platforms.
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