Selecting a steak could involve much more than just picking your favourite cut as scientists reveal that the flavour of beef is affected by factors such as location, animal feed and gender. Supporting the week long National Paddocks to Palates Awards in Brisbane, Food Science Australia was home to a panel of celebrity tasters led by renowned wine expert, Dr Max Lake. Over two days, restaurateurs, food writers and taste experts sampled more than a hundred identically prepared cuts of meat produced in every state of Australia. The science behind the ability to taste the differences in beef samples from different regions in Australia was explained at a public seminar on the biology of flavour organised by Dr Heather Bruce of Food Science Australia. A speaker at the seminar, renowned Irish sensory scientist Dr Conor Delahunty, who is visiting Food Science Australia for six months, believes it is possible for anyone to educate their palate to distinguish subtle differences.
Good flavour is essential to consumer satisfaction.
Dr Jane Murray is interested in understanding the taste preferences of Asian consumers. At the seminar she explained factors that influence buying decisions in Japan, Korea, Malaysia and Thailand. Food Science Australia is Australia's largest food research organisation.