Muscle Foods and Sensory Laboratory
Welcome to the Muscle Foods and Sensory Laboratory. Muscle foods—beef, chicken, pork, and fish, to name a few—are significant protein sources in the human diet. Food Science is a multidisciplinary field combining chemistry, biology, and engineering principles to study the composition, processing, safety, and quality of food. Our research on muscle foods focuses on understanding and measuring human sensory perception and preferences—taste, smell, texture, and appearance—to enhance product development, consumer satisfaction, and overall sensory experiences. Explore our goals below to learn more about what goes on in the lab.
Research
Our scientists seek to advance scientific knowledge through innovative research. Often collaborating with industry, we strive to advance the knowledge of human sensory perception and its applications in food science, consumer behavior, psychology, marketing, and product development.
Industry Service
We seek science-based solutions to address the needs of today’s food industry. Our partnerships with industry stakeholders create opportunities to apply research findings to real-world settings. These collaborative projects facilitate industry-driven inquiries and promote the development of industry-relevant responses. The discoveries taking place in our lab benefit academia, the food industry, and the consumer.
Sensory Analysis
Taste. Aroma. Texture. Appearance. The sensory attributes that are important to you, the consumer, are the very ones we study and evaluate. Our research aims to provide objective and comprehensive sensory data for research purposes, product development, and quality control.
Education and Training
We are committed to sharing our knowledge at home and beyond, teaching both present and future industry leaders. Our lab offers opportunities for students, researchers, and industry professionals to learn, from the most foundational knowledge to the latest discoveries. We believe that research and learning never stop, and we want to help both students and professionals grow in their expertise in sensory evaluation techniques, data analysis, and interpretation.
Consumer Studies
Our studies impact producers and consumers around the world. We conduct studies to understand consumer preferences, behaviors, and sensory experiences related to food and other consumer products. The insights gained from our research into consumer perception, satisfaction, and decision-making processes can help industries develop new and improved products that better meet consumers’ needs and desires.
These goals demonstrate our commitment to making a positive impact on the global food industry through scientific research. It is our mission to advance the understanding of sensory aspects in food science, ensure product quality, and bridge the gap between consumer expectations and industry offerings.
For your research needs, please contact us directly:
Wes Schilling at (662) 325-9456 (schilling@foodscience.msstate.edu)
Xue Zhang at (662) 325-9366 (xzhang@foodscience.msstate.edu)
Sawyer Wyatt Smith at (662)325-7698 (ssmith@foodscience.msstate.edu)
Capabilities
While today’s consumers have more options than ever to satisfy their dietary needs, MSU’s Muscle Foods and Sensory Lab helps ensure commercial food products offer the best nutritional profile, sensory attributes, and value. Our scientists explore the intricate statistical relationships between sensory attributes, volatile flavor compounds, shelf life, and consumer acceptability in a wide range of food products—particularly those of muscle foods. We also emphasize investigating the impact of various processing methods on food quality while seeking opportunities to enhance the value and quality of processed products. Through our research, we strive to advance knowledge, improve product development, and contribute to the ongoing evolution of the food industry…making an impact that matters.
Sensory Analysis
Sensory testing plays a crucial role in understanding consumer preferences, product attributes, and overall sensory experiences. Our scientists conduct several common sensory tests:
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Discrimination Tests help determine perceivable similarities and differences between products. Examples include the duo-trio test, triangle test, and paired comparison test.
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Descriptive Analysis involves a panel of 6-12 trained individuals who systematically evaluate and describe the sensory attributes of a product — taste, aroma, texture, and appearance through techniques like flavor profile or texture profile analysis.
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Hedonic Testing assesses consumer preferences and acceptance of products. They often employ rating scales, such as the 9-point hedonic scale, to measure overall liking or specific attributes like sweetness or texture.
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Consumer preference tests involve a larger sample of consumers who evaluate and rank multiple products to determine their preferences. Examples include the ranking test and the preference mapping method.
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Time-intensity testing measures the intensity of a sensory attribute over time. Panelists continuously rate the perceived intensity of a specific attribute from the moment they taste the product until it fades away.
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Texture analysis assesses properties like hardness, chewiness, or crispiness. Instruments like the texture analyzer or sensory panelists may perform tests including compression or shear.
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Affective tests measure emotional responses to products, focusing on factors such as satisfaction, emotions, or willingness to purchase.
Each of these sensory tests provides valuable data and insights into the sensory characteristics, consumer preferences, and overall quality of food products. We conduct such tests to help manufacturers make informed decisions about developing new products, marketing strategies, and quality control measures.
Omics and microbiome includes the field of omics—genomics, proteomics, metabolomics, and other "omics" disciplines—is highly beneficial to food science. Omics technologies enable comprehensive analysis of the molecular components in food, providing insights into the composition, quality, safety, and nutritional aspects of food products. This information aids in product development, quality control, authenticity testing, and understanding the impact of food on human health—facilitating advancements in the field of food science. Our research focuses on quantifying bacterial species, which helps poultry producers apply tested solutions to extend shelf life, control bacterial species, and enhance product quality.
Rheological Measurements involve the study of rheology or how materials flow and deform under applied forces. In food science, rheological measurements help characterize the viscosity, elasticity, and flow behavior of food products—properties that affect how food behaves when processed or prepared. Techniques like shear rheometry and rotational viscometry are utilized to determine the rheological properties of liquids, semi-solids, and viscoelastic materials such as dough or gels.
Texture Analysis measure the mechanical properties of food products—particularly their firmness, chewiness, springiness, and brittleness. Instruments like texture analyzers apply controlled forces to assess attributes such as hardness, cohesiveness, and adhesiveness. We use these tools along with techniques like compression, puncture, or tensile tests to quantify the textural characteristics of foods.
Physicochemical analysis scientifically examines, measure, and evaluates the physical and chemical properties of food attributes including color; pH; moisture, fat, and protein; texture, and more. Typically, we pair these results with our sensory data to provide a more detailed evaluation of a food product.
Sensory and microbial shelf-life studies help determine the shelf life of your food—how long it will be fit to eat. Sensory shelf-life studies assess the changes in sensory attributes (taste, aroma, texture, and appearance) over time to determine how long a food product maintains its sensory quality and consumer acceptability. Microbial shelf-life studies, on the other hand, focus on monitoring the growth of microorganisms and the presence of pathogens. Microbial studies establish how long a food product remains safe for consumption, ensuring it meets microbiological safety standards. These tests include Aerobic Plate Count (APC), Lactic Acid Bacteria (LAB), E. coli coliforms, vibrio, yeast, mold, and more.
James E. Garrison Sensory Lab - Services
Trained Panels
Descriptive Analysis
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Product Comparison Product comparison tests can be an effective method to determine how your product compares to your competitor’s. These tests are conducted by trained panels and can provide insights into characteristics that make the difference in why a consumer likes one product over another.
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Product characterization/development Sensory characterization is one of the most extensively applied tools in sensory science. Descriptive analysis with trained panels has been traditionally used for sensory characterization. This work addresses the development of new evaluation methods and quality assessment for trained sensory panels.
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Preference mapping Preference mapping is statistical techniques used to develop an understanding of consumer preferences. Results of preference mapping analysis can be used to assist in product development.
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Shelf-life determination The length of time for which foods must be consumed can be determined by using storage trials to estimate the physical, chemical, and microbiological stability of food.
Difference Testing
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Triangle Tests The triangle test is a discriminative method with many uses in sensory science including: gauging if an overall difference is present between two products, selecting qualified panelists for a particular test, or determining whether shifts in processing or ingredients have significantly changed a product. (Society of Sensory Professionals)
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Difference from control-tests The difference from control test is classified as an overall difference test. It is similar to the degree of difference test, in that it is used to determine if there is, in fact, a difference between one or more test samples and a control. And, more importantly, if there is a difference, its size can also be measured with this test. (Society of Sensory Professionals)
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Similarity Tests Similarity test are used to determine if two samples are sufficiently similar. This is especially helpful when reformulating products for reduced costs and validating alternate suppliers for ingredients.
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Alternate Forced Choice Testing Alternatively forced choice (AFC) test is defined by ASTM International as: "method in which 2, 3, or more stimuli are presented, and assessors are given a criterion by which they are required to select one stimulus.
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Power Determinations An important aspect of designing an experiment is to determine the number of observations needed to make conclusions of sufficient accuracy and confident. The sample size need depends on what type of experiment is being contemplated, how it will be conducted, resources, and desired sensitivity and confidence. Generally, increasing the number of replications increases the sensitivity and makes it easier to detect small differences.
Consumer Panels
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Consumer Acceptability/comparison tests: Determining the feasibility of whether a product or service will be acceptable to the consumer is performed through consumer acceptability tests. Cluster analysis comprises a set of statistical techniques that aim to group “objects” into homogeneous subsets. The objects can be people or products. For example, cluster analysis can be used to segment people (consumers) into subsets based on their liking ratings for a set of products. Such consumer segmentation is an essential step in preference mapping, where the goal is to understand drivers of consumer liking, and cluster analysis is used to summarize differences among consumers in their likes and dislikes.
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Preference tests: These tests supply information about people's likes and dislikes of a product. They are not intended to evaluate specific characteristics, such as crunchiness or smoothness. They are subjective tests and include pair comparison, hedonic, and scoring.
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Ranking tests: If more than two samples are evaluated, a preference ranking test may be completed. Usually three to five samples are the most that can be efficiently ranked by a consumer. This test asks the consumer to order the samples based on preference, with a ranking of "1" meaning most preferred.
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Clust analysis: A statistical technique that aim to group "objects" into homogeneous subsets. For example, clust analysis can be used to segment people (consumers) into subset based on the liking ratings for a set of products. Such consumer segmentation is an essential step in preference mapping, where the goal is to understand drivers of consumer liking, and cluster analysis is used to summarize differences among consumers in their likes and dislikes.
James E. Garrison Sensory Lab - Panels
Consumer Panels
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Consumer Acceptability/comparison tests: Determining the feasibility of whether a product or service will be acceptable to the consumer is performed through consumer acceptability tests. Cluster analysis comprises a set of statistical techniques that aim to group “objects” into homogenous subsets. The objects can be people or products. For example, cluster analysis can be used to segment people (consumers) into subsets based on their liking ratings for a set of products. Such consumer segmentation is an essential step in preference mapping, where the goal is to understand drivers of consumer liking, and cluster analysis is used to summarize differences among consumers in their likes and dislikes.
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Preference tests: These tests supply information about people's likes and dislikes of a product. They are not intended to evaluate specific characteristics, such as crunchiness or smoothness. They are subjective tests and include pair comparison, hedonic, and scoring.
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Ranking tests: If more than two samples are evaluated, a preference ranking test may be completed. Usually three to five samples are the most that can be efficiently ranked by a consumer. This test asks the consumer to order the samples based on preference, with a ranking of "1" meaning most preferred.
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Clust analysis: A statistical technique that aim to group "objects" into homogeneous subsets. For example, clust analysis can be used to segment people (consumers) into subset based on the liking ratings for a set of products. Such consumer segmentation is an essential step in preference mapping, where the goal is to understand drivers of consumer liking, and cluster analysis is used to summarize differences among consumers in their likes and dislikes.
James E. Garrison Sensory Lab - Education
For graduate programs, teaching assistantships and research assistantships may be available if you are qualified. Please check the graduate studies in the department here or contact the Office of Graduate School here.
Our master’s degree usually can be completed in 2 years and doctorate degree in 3 years (after a master degree), our graduates usually are able to find good jobs after completion of their degrees in lots of food companies, e.g. Johnsonville Sausages, Nestle, Red-Diamond, Smuckers, Kellogg’s, Lopez foods, Hormel Foods, Reed Food Technology, Newly Weds Food...
Teaching
Analysis of Food Products
Course Code: FNH 4114/6114
Objective: This course is designed to acquaint students with the basic laboratory and problem solving skills used in modern food analysis by a combination off interactive LECTURES and hands on laboratory experience.Applied Food Chemistry
Course Code: FNH 4241/6241
Semester Offered: SPRING
Objective: This course is designed to demonstrate how the composition and reactions of food apply to food systems and their quality through hands on laboratory sessions.Flavour and Food Acceptance
Course Code: FNH 8163
Semester Offered: SPRING
Objective: This course is designed to acquaint students with the basic understanding of food and flavor acceptance characteristics from both a sensory evaluation standpoint and an instrumental standpoint as well as to relate the two of these together by a combination of interactive LECTURES and HANDS ON research experience. This class will cover data collection and statistical analysis for this type of work.Food Products Evaluation
Course Code: FNH 2112
Semester Offered: SPRING
Objective: Sensory examination of food products; common defects, causes, and remedies. Basic statistical methods of evaluation of different types of foods.Download the syllabus for all courses.
James E. Garrison Sensory Lab - Research
Sensory Publications (Since 2013)
- Schilling, M.W., Silva, J.L. Pham, A.J., Kim, T, D’Abramo, L.R., Jackson, V. 2013. Sensory enhancement of freshwater prawns through salt acclimation prior to harvesting. J. Aquat. Food Product Technology. 22:129-136.
- Kamadia, V.V., Schilling, M.W., Marshall, D.L. 2013. Effect of cooking and packaging methods on consumer acceptability and shelf-life of Ready-to-Eat shrimp. Journal of Aquatic Food Product Technology. 22:146-159.
- Kin, S., Graham, R.G., Tolentino, A.C., Pham, A.J., Smith, B.S., Kim, T., Silva, J.L., Schilling, M.W. 2013. Physiochemical and sensory properties of smoked catfish sausage. J. Aquatic Food Product Technology. 22:496-507.
- Crist, C.A., Williams, J.B., Schilling, M.W., Hood, A.F., Smith, B.S., Campano, S.G. 2014. Impact of sodium lactate and acetic acid derivatives on the quality of fresh Italian pork sausage links. Meat Science. 96:1509:1516.
- Desai, M.D. Joseph, P., Suman, S., Silva, J., Kim, T., Schilling, M.W. 2014. Proteomic characterization of the red color defect in raw channel catfish (Ictalurus punctatus) fillets. LWT-Food Science and Technology. 57:141-148.
- Ciaramella, M., Allen, P., Joseph, P., D’Abramo, L. Silva, J.L., Kim, T., Kurve, V., Zhao, Y., Desai. M.A. Schilling, M.W. 2014. Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii. Aquaculture. 428-429C:184-188.
- Desai, M.A., Kurve, V., Soni, K., Smith, B.S., Campano, S.G. Schilling, M.W. 2014. Utilization of buffered vinegar to increase the shelf-life of chicken retail cuts packaged in a carbon dioxide atmosphere. Poultry Science. 93:1850:1854.
- Kurve, V., Joseph, P. Williams, J.B., Boland, H., Riffell, S.K., Schilling, M.W. 2015. Meat quality and consumer sensory acceptance of beef from cattle that are fed native warm season grasses during the stocker phase. Journal of Animal Science. 93: 5: 2576-2586
- Zhao, Y., Abbar, S., Phillips, T.W., Schilling, M.W. 2015. Phosphine Fumigation and Residues in Dry-Cured Ham in Commercial Applications. Meat Science. 107:55-63.
- Schilling, M.W., Radhakrishnan, V., Thaxton, Y.V., Christensen, K., Poulson, J., Williams, J.B. 2015. The effects of low atmosphere stunning and deboning time on the sensory attributes; and consumer acceptability of broiler breast using different cooking methods. Poultry Science. 94:1379-1388.
- Coker, C.E.H., Posadas, B., Schilling, M.W. 2015. Sensory evaluation studies provide growers with market insight. Acta Hortic. 1090:25-28.
- Kurve, V., Joseph, P. Williams, J.B., Boland, H., Riffell, S.K., Smith, T., Schilling, M.W. 2016. Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and finished on grain. Meat Science. 112:31-38.
- Zhao, Y., Abbar, S., Phillips, T.W., Schilling, M.W. 2016. Development of food-grade coatings for dry-cured ham. Meat Science. Meat Science. 113:73-79.
- Zhai, W., Schilling, M.W., Jackson, V., Peebles, E.D., Mercier, Y. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): Breast meat quality. J. Applied Poultry Res.25:212-222.
- Coatney, K.T., Freeman, M.A., Allen, P.J., Ciaramella, M.A., Schilling, M.W. 2016. Willingness-to-Pay for Value-Added Freshwater Prawns. Aquaculture Economics and Management. doi:10.1080/13657305.2016.1180645
- Zhao, Y., Jackson, V., Ciaramella, M.A., Lolley, A.T., Allen, P.J., Schilling, M.W. 2016. Impact of marination, pre-harvest salt acclimation, and sodium chloride concentration on the sensory acceptability of freshwater prawn, Macrobrachium rosenbergii. Aquaculture Research. doi:10.1111/are.13044
- Alford, A. Schilling, M.W. Kaminski, R.M. 2016. Consumer acceptability of crayfish harvested from commercial production fields and moist-soil wetlands. J. Aquatic Food Product Technology. doi:0.1080/10498850.2014.961667.
- Desai, M., Jackson, V., Zhai, W., Suman, S.P., Nair, M., Beach, C., Schilling, M.W. 2016. Proteome basis of pale, soft, and exudative broiler breast (Pectoralis major) meat. Poultry Science. doi: 10.3382/ps/pew213
- Ciaramella, M.A., Allen, P.J., Kim, T., Avery, J.A., Schilling, M.W. 2016. The effects of sequential environmental and harvest stressors on the sensory characteristics of cultured channel catfish (Ictalurus punctatus) fillets. Journal of Food Science. doi: 10.1111/1750-3841.13374
James E. Garrison Sensory Lab - Contact
