Volunteers needed for biltong tasting

From: Food Science and Technology (VT Sensory Evaluation Lab)

Have you tried biltong, loved it, or been curious about it? If you didn’t know, biltong is a South African cousin to American jerky: steak that is dried into a salty, umami-bomb snack.

This is your chance to feast on this salty treat!

VT Sensory Lab is recruiting 70 volunteers to join our study in understanding the use of rapid sensory evaluation techniques to evaluate meat products (IRB 24-1323). 

Volunteers must be 18 years or older and willing and able to consume meat. Participants will be required to participate in one, 30-minute session, where they will be presented with eight biltong samples. Subjects will be asked demographic questions, and to smell, taste, and sort biltong samples based on their similarities. Free snacks will be provided for participants after the session!

The samples provided will be air-dried, cured beef slices with traditional and unique seasonings containing the following ingredients: Beef, salt, pepper, coriander, vinegar, hot chili peppers, black peppercorns, natural smoke flavor, garlic powder, clove, and nutmeg.

This recruitment is part of a research study, and the results may be published. Participation is voluntary and will not affect your relationship with Virginia Tech or the Sensory Evaluation Lab.

Click here to sign-up for one session, walk-in is also welcome!

• When: Wednesday, Feb. 5, and Thursday, Feb. 6, from 9 a.m. – 5 p.m.
• Where: Sensory Evaluation Lab, Room 205, HABB1 Building, Virginia Tech (1230 Washington St. SW). 
• Time commitment: ~ 30-minute session
• Qualifications: You must be 18 years or older. You should not participate in this study if you are allergic to any of the previously listed ingredients.
• Contact: For more information, please contact Virell To (kvto@vt.edu) or Jacob Lahne (jlahne@vt.edu).