American Meat Science Association research guidelines for cookery, sensory evaluation, and instrumental texture measurements of meat

Authors: MILLER, RHONDA - Texas A&M University; PAPADOPOULOS, LINDA - Lp & Associates; SCHILLING, WES - Mississippi State University; Wheeler, Tommy; GRAY, RACHEL - Walmart; DIKEMAN, MICHAEL - Kansas State University; CLAUS, JAMES - University Of Wisconsin; OWENS, CASEY - University Of Arkansas; King, David; BELK, KEITH - Colorado State University; BASS, PHILLIP - University Of Idaho; CALKINS, CHRIS - University Of Nebraska; MILLER, MARKUS - Texas Tech University; Shackelford, Steven; WASSER, BRIDGET - National Cattlemen'S Beef Association (NCBA)

Submitted to: Meat and Muscle Biology
Publication Type: Review Article
Publication Acceptance Date: 3/19/2026
Publication Date: 6/20/2026
Citation: Miller, R.K., Papadopoulos, L.S., Schilling, M.W., Wheeler, T.L., Gray, R.A., Dikeman, M.E., Claus, J.R., Owens, C., King, D.A., Belk, K.E., Bass, P., Calkins, C.R., Miller, M.F., Shackelford, S.D., Wasser, B. 2026. American Meat Science Association research guidelines for cookery, sensory evaluation, and instrumental texture measurements of meat. Meat and Muscle Biology. 10(1):1-104. Article 20205. https://doi.org/10.22175/mmb.20205.
DOI: https://doi.org/10.22175/mmb.20205

Interpretive Summary: The American Meat Science Association (AMSA) historically has proposed recommendations for procedures that should be used when conducting research related to sensory traits of meat. Consistency in research methodology has provided greater understanding of sources of variation in meat sensory traits and facilitated comparisons among studies in the literature. The guidelines are not a standard and leave the final decisions on methodology to researchers so they can best address their research objectives. These updated guidelines cover more species, processed meats, more testing methods, and new developments in cookery methodology. The guidelines have expanded significantly since the AMSA (1978) document was first published. The guidelines provide recommended methodologies for meat cookery, sensory methods and protocols, and methods for measuring meat texture for whole muscle and processed meat products.

Technical Abstract: The American Meat Science Association (AMSA) historically has published recommendations for procedures to harmonize methodology when conducting research related to sensory traits of meat. Consistency in research methodology has provided greater understanding of sources of variation in meat-sensory traits and facilitated comparisons among studies in the literature. The guidelines have expanded significantly since the AMSA (1978) document was published. The guidelines are not a standard and leave the final decisions on methodology to researchers so that they can best address their research objectives. Recommendations require periodic updating. These guidelines were expanded to cover additional species, processed meats, discriminative testing methods, and new developments in cookery methodology. The guidelines provide methodology for meat cookery; sensory environment, product and panelist controls; discriminative, descriptive, and consumer sensory methods; and methods for measuring meat texture for whole-muscle and processed meat products.