Volume
61
Issue
4
DOI
10.34068/joe.61.04.11
Abstract
Science-based, meat science education is often limited outside of universities, creating possibilities to develop Extension activities to educate and impower consumers in principles of meat science. The Indiana BBQ Bootcamp was developed to provide consumers information on meat selection, proper cooking techniques, food safety, and meat seasoning (spice rubs and marinades) through demonstrations and product sampling. Attendees were surveyed before and after the program to report their confidence in their ability to perform basic meat science techniques. Responses to all survey questions showed significant increase in the attendees’ confidence demonstrating improvement in their meat science knowledge.
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Recommended Citation
Zuelly, S., Guo, Y., Dennis, M., Ford, E., & Davis, M. (2024). Consumer-Focused Meat Science Extension Program Increase Consumer Confidence and Knowledge of Meat Selection and Preparation. The Journal of Extension, 61(4), Article 11. https://doi.org/10.34068/joe.61.04.11
